Flavonoid, tannin and hypericin concentrations in the leaves of St. John-s wort (Hypericum perforatum L.) are affected by UV-B radiation levelsGerm, Mateja ...Source: Food chemistry. - ISSN 0308-8146 (Issue 3, Vol.122, 2010, str. 471-474)Type of material - article, component partPublish date - 2010Language - englishCOBISS.SI-ID - 6251897
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