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Essential Oil and Bioactive Compounds Variation in Myrtle (Myrtus communis L.) as Affected by Seasonal Variation and Salt Stress
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تاثير تاريخ كاشت بر درصد روغن، محتوي فنل تام بذر و برگ گونه هاي زراعي، وحشي و نسل اف 5 تلاقي بين گونه اي گلرنگ
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Variation in morphological characters chemical composition and anthocyanin content of different Chrysanthemum morifolium cultivars from Iran
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Variation in essential oil composition antioxidant capacity and physiological characteristics of Pelargonium graveolens L. inoculated with two species of mycorrhizal fungi under water deficit conditions
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Interaction of seed coat color and seed hardness An effective relationship which can be exploited to enhance resistance to the safflowerfly (Acanthiophilus helianthi) in Carthamus spp.
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ارزيابي تغييرات فيتوشيميايي، مورفولوژيك و فعاليت آنتياكسيداني جمعيتهاي گياه بيلهر (Dorema aucheri) كشت شده در محيطهاي مختلف
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Essential oil composition total phenolic and flavonoid contents and antioxidant activity of Thymus species collected from different regions of Iran
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Comprehensive research on essential oil and phenolic variation in different Foeniculum vulgare populations during transition from vegetative to reproductive stage
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Variation in Fruit Morphological Traits and Bioactive Compounds in Different Populations of Ferula assa-foetida F gummosa and F. ovina Collected from Iran
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Essential oil variation in Iranian Ajowan (Trachyspermum ammi (L.) Sprague) populations collected from different geographical regions in relation to climatic factors
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Genetic Variability of Outcross and Selfed Fennel Based on Morphological and ISSR Markers
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The Changes in Proximate Composition Antioxidant Activity and fatty acid profile of germinating safflower (carthamus tinctorius) seed
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Essential oil Composition Antimicrobial Activity and Anatomical Characteristics of Foeniculum vulgare Mill. Fruits from Different Regions of Iran
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Variation in essential oil yield and composition of Dorema aucheri Boiss an endemic medicinal plant collected from wild populations in natural habitats
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Inhibitory effect of different fennel (Foeniculum vulgare) samples and their phenolic compounds on formation of advanced glycation products and comparison of antimicrobial and antioxidant activities
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