Changes of the characteristics of Satureja hortensis L. herb during flowering period

A tétel rövid nézete
dc.contributor.authorHéjja, M.
dc.contributor.authorHéthelyi, É.
dc.contributor.authorFerenczy, A. Z.
dc.contributor.authorSzentgyörgyi, E.
dc.date.accessioned2021-06-28T09:57:59Z
dc.date.available2021-06-28T09:57:59Z
dc.date.issued2001-06-06
dc.description.abstractIn this study the changes of the characteristics of Satureja hortensis herb were investigated during flowering period, in case of savories of 4 different origins. The change of drying ratio, leaf/stem ratio, essential oil content, the ratio of several essential oil components (carvacrol, y-terpinene, p-cymol, a-pinene, p-pinene and fi-caryophyllene) were studied from bud formation till seed ripening.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 7 No. 2 (2001) , 56-60.
dc.identifier.doihttps://doi.org/10.31421/IJHS/7/2/267
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue2
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314103en
dc.identifier.volume7
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/267
dc.rights.accessOpen Access
dc.subjectflowering perioden
dc.subjectherben
dc.subjectSatureja hortensisen
dc.subjectsummer savoryen
dc.subjectessential oilen
dc.titleChanges of the characteristics of Satureja hortensis L. herb during flowering perioden
dc.typefolyóiratcikkhu
dc.typearticleen
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