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Genetic structure and diversity of ajowan (Trachyspermum ammi) populations based on molecular morphological markers and volatile oil content
Genetic structure and diversity of ajowan (Trachyspermum ammi) populations based on molecular morphological markers and volatile oil content
EFFECT OF FUNGAL ENDOPHYTES ON MORPHOLOGICAL CHARACTERISTICS NUTRIENTS CONTENT AND LONGEVITY OF PLANE TREES (PLATANUS ORIENTALIS L.)
EFFECT OF FUNGAL ENDOPHYTES ON MORPHOLOGICAL CHARACTERISTICS NUTRIENTS CONTENT AND LONGEVITY OF PLANE TREES (PLATANUS ORIENTALIS L.)
Developing an electronic portable device based on dielectric power spectroscopy for non-destructive prediction of date moisture content
Developing an electronic portable device based on dielectric power spectroscopy for non-destructive prediction of date moisture content
Developing an electronic portable device based on dielectric power spectroscopy for non-destructive prediction of date moisture content
Effect of Mg content on the bioactivity and biocompatibility of Mg-substituted fluorapatite nanopowders fabricated via mechanical activation
Effect of recycled water applied by surface and subsurface irrigation on the growth photosynthetic indices and nutrient content of young olive trees in central Iran
Effect of recycled water applied by surface and subsurface irrigation on the growth photosynthetic indices and nutrient content of young olive trees in central Iran
Essential oil composition total phenolic and flavonoid contents and antioxidant activity of Thymus species collected from different regions of Iran
Essential oil composition total phenolic and flavonoid contents and antioxidant activity of Thymus species collected from different regions of Iran
The effects of salt stress on physio-biochemical traits total phenolic and mucilage content of Plantago ovata Forsk under in Vitro Conditions
The effects of salt stress on physio-biochemical traits total phenolic and mucilage content of Plantago ovata Forsk under in Vitro Conditions
Effect of acidification rate acidification temperature final pH and stabilizer content on colloidal stability of whey-based pomegranate beverage