| 1 |
Chitosan-Enriched Salicylic Acid Nanoparticles Enhanced Anthocyanin Content in Grape (Vitis vinifera L. cv. Red Sultana) Berries
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POLYMER
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| 2 |
Attenuation of Chilling Injury and Improving Antioxidant Capacity of Persimmon Fruit by Arginine Application
|
Foods
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| 3 |
Co‐Application of TiO2 Nanoparticles and Arbuscular Mycorrhizal Fungi Improves Essential Oil Quantity and Quality of Sage (Salvia officinalis L.) in Drought Stress Conditions
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Plants-Basel
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| 4 |
Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products
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Metabolites
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