THE EFFECT OF THREE FUNGI AND THEIR COMBINATIONS ON THE CHEMICAL CONSTITUENTS OF TWO CULTIVARS OF DATEPALM FRUITS

  • K.S. Abdulsalam*
  • A.E.T. Mussa
  • A. Abdulmohsin
DOI https://doi.org/10.9755/ejfa.v3i1.5294

Abstract

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Keywords: Fungi, combinations, chemical constituents
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How to Cite
Abdulsalam*, K., A. Mussa, and A. Abdulmohsin. “THE EFFECT OF THREE FUNGI AND THEIR COMBINATIONS ON THE CHEMICAL CONSTITUENTS OF TWO CULTIVARS OF DATEPALM FRUITS”. Emirates Journal of Food and Agriculture, Vol. 3, no. 1, Oct. 2017, pp. 87-95, doi:https://doi.org/10.9755/ejfa.v3i1.5294. Accessed 7 Feb. 2023.
Issue
Vol 3, Issue 1, 1991
Section
Regular Articles