Comparison of the mineral content of processed spice samples of sweet and hot paprika from the Szeged region

• Autorzy: Ordog A. , Poor P. , Stajner D. , Popovic B. , Batori Z. , Tari I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2018
• Tom: 23
• Numer: 2
• Opis fizyczny: p.521-530,fig.,ref.

Twórcy

autor

Ordog A.

• Department of Plant Biology, University of Szeged, Szeged, Hungary

autor

Poor P.

• Department of Plant Biology, University of Szeged, Szeged, Hungary

autor

Stajner D.

• Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

autor

Popovic B.

• Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

autor

Batori Z.

• Department of Ecology, University of Szeged, Szeged, Hungary

autor

Tari I.

• Department of Plant Biology, University of Szeged, Szeged, Hungary

Identyfikatory

DOI

10.5601/jelem.2017.22.4.1497