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Effects of salinity and salinity-induced augmented bioactive compounds in purslane (Portulaca oleracea L.) for

Md Amirul Alam1, A S Juraimi1, M Y Rafii2

  • 1Dept. of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM, Serdang, Selangor DE 43400, Malaysia.

Food Chemistry
|September 20, 2014
PubMed

Keywords:
AntioxidantCarotenoidsPhenolicsPurslaneSalinity

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