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:10.9755/ejfa.v3i1.5294

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

Authors

K.S. Abdulsalam*
A.E.T. Mussa
A. Abdulmohsin

DOI:

https://doi.org/10.9755/ejfa.v3i1.5294

Keywords:

Fungi, combinations, chemical constituents

Abstract

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Published

2017-10-16

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:10.9755/ejfa.v3i1.5294.