Flavonoid, tannin and hypericin concentrations in the leaves of St. John’s wort (Hypericum perforatum L.) are affected by UV-B radiation levels
- 1 October 2010
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 122 (3), 471-474
- https://doi.org/10.1016/j.foodchem.2010.03.008
Abstract
No abstract availableKeywords
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