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Pelargonium crispum

National Institutes of Health

Papers overview

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2018
2018
The aromatic culinary herb Pelargonium crispum is used as a condiment across the world to confer a lemony aroma to food. The… Expand
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2011
2011
Phytoremediation by plant uptake reduces the concentrations of potentially toxic elements in soils. I grew Beta vulgaris (sugar… Expand
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2004
2004
SummaryHybridization was carried out between two cultivars of Pelargonium crispum, ‘Prince Rupert’ and ‘Lemon crispum’. The… Expand
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2004
2004
SummaryAnther development of male-fertile and male-sterile plants in Pelargonium crispum was anatomically examined. Three… Expand
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1982
1982
l-Threonic acid is a natural constituent in leaves of Pelargonium crispum (L.) L'Hér (lemon geranium) and Rumex x acutus L… Expand
1982
1982
Conversion of d-[5-(3)H,6-(14)C]glucose to l-ascorbic acid in detached apices of Pelargonium crispum (L.) L'Hér cv Prince Rupert… Expand
1978
1978
The metabolic fate of l-[4-(14)C]ascorbic acid has been examined in the grape (Vitis labrusca L.) and lemon geranium (Pelargonium… Expand
1975
1975
Labeled tartaric acids from Pelargonium crispum apices which had been fed l-ascorbic acid-6-(14)C and Vitis labrusca and… Expand