Genetic variability, correlation and path coefficient studies in garlic (Allium sativum L.)
DOI:
https://doi.org/10.61180/Abstract
Garlic (Allium sativum L.) is the second most widely cultivated Allium crop after onion in India. Garlic is consumed green or mostly as a spice and is also processed into pickles, flakes, granules, and curry powder etc. It has higher nutritive value as compared to other cultivated Alliums. It is rich in protein, phosphorus, potassium, calcium, magnesium and carbohydrates
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.