The modification in quality of parsley (Petroselinum crispum) by selenium and amino acids .

Subject Areas : Phytochemistry

Zahra Oraghi Ardebili ¹ , Mohammad Moradi ²

1 - Department of Biology, Islamic Azad University, Garmsar Branch, Garmsar, Iran
2 - Department of Horticulture, Islamic Azad University, Garmsar Branch, Garmsar, Iran

Received: 2017-08-15 Accepted : 2017-08-15 Published : 2016-08-01

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