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2 rezilta yo
Evaluation of seed and seedling emergence enhancement of some population of Sahandy savory (Satureja sahendica) by gibberlic acid, potasium nitrate, pre-cooling, physical and chemical scarification treatment.
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In greenhouse experiment, the seed samples of 3 populations were treated with treatments including: cold stratification, Gibberlic Acid (50 ppm and 100 ppm), Potassium nitrate (0.2%, 0.4%), physical scarification (sand paper), chemical scarification (Ethylic alcohol 70%) and distilled water
Saltiness enhancement by savory aroma compounds.
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The impact of elevated levels of complex savory flavorings and single aroma compounds on perceived saltiness was investigated. This study demonstrates that multisensory interaction between aroma and taste can be employed to compensate for the lower salt levels of healthier food products without
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