The influence of amino acids on the activity of antioxidant enzimes, malonic dialdehyde content and productivity of garlic (Allium Sativum L.)

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dc.contributor.authorUlianych O.
dc.contributor.authorYatsenko V.
dc.contributor.authorKondratenko P.
dc.contributor.authorLazariev O.
dc.contributor.authorVoievoda L.
dc.contributor.authorLukianets O.
dc.contributor.authorAdamenko D
dc.date.accessioned2024-12-07T11:49:50Z
dc.date.available2024-12-07T11:49:50Z
dc.date.issued2020
dc.identifier.citationUlianych O., Yatsenko V., Kondratenko P., Lazariev O., Voievoda L., Lukianets O., Adamenko D. The influence of amino acids on the activity of antioxidant enzimes, malonic dialdehyde content and productivity of garlic (Allium Sativum L.). Agronomy Research. 2020. Vol. 18 (3). P. 2245–2258.
dc.identifier.urihttps://lib.udau.edu.ua/handle/123456789/10749
dc.publisherAgronomy Research.
dc.titleThe influence of amino acids on the activity of antioxidant enzimes, malonic dialdehyde content and productivity of garlic (Allium Sativum L.)
dc.typeСтаття
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