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Plant Biology and Horticulture: theory, innovation

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The use of the in the Saturea montana L. preparation of spicy mixtures

https://doi.org/10.25684/NBG.scbook.146.2018.29

Abstract

The article gives an analysis of the literature data on the use of the Satureamonta na L. in the food industry. The data on the quality of raw materials and essential oil derived from the Nikitsky Botanical Garden of the Satureamontana cultivar KrymskiyIzumrud allowing to use it for the production of biologically active additives are presented.

For citations:


Marco N.V., Bakova N.N.,   The use of the in the Saturea montana L. preparation of spicy mixtures. Plant Biology and Horticulture: theory, innovation. 2018;(146):179-185. (In Russ.) https://doi.org/10.25684/NBG.scbook.146.2018.29

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ISSN 2712-7788 (Print)