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Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
Universidad Miguel Hernández de Elche, EPSO, Department of Plant Sciences and Microbiology, Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain
Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain