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Exogenous ascorbic acid increases resistance to salt of Silybum marianum (L.)

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dc.contributor.authorEkmekçi, Banu Aytül
dc.date.accessioned2025-11-13T10:00:56Z
dc.date.issued2012-05-24
dc.identifier.doihttps://doi.org/10.5897/ajb11.1874
dc.identifier.issn1684-5315
dc.identifier.issue42
dc.identifier.openalexW2120990982
dc.identifier.urihttps://hdl.handle.net/11421/2903
dc.identifier.urihttps://doi.org/10.5897/ajb11.1874
dc.identifier.volume11
dc.language.isoen
dc.relation.ispartofAFRICAN JOURNAL OF BIOTECHNOLOGY
dc.rightsopenAccess
dc.subjectSilybum marianum
dc.subjectAscorbic acid
dc.subjectSalt (chemistry)
dc.subjectChemistry
dc.subjectFood science
dc.subjectBiology
dc.subjectBotany
dc.subjectOrganic chemistry
dc.titleExogenous ascorbic acid increases resistance to salt of Silybum marianum (L.)
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5058077567

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