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Enhancement of phenolic and flavonoid compounds in cabbage (Brassica oleraceae) following application of commercial seaweed extracts of the brown seaweed, (Ascophyllum nodosum)

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Enhancement of phenolic and flavonoid compounds in cabbage (Brassica oleraceae) following application of commercial seaweed extracts of the brown seaweed, (Ascophyllum nodosum)

https://journal.fi/afs/article/view/7676
https://doi.org/10.23986/afsci.7676
https://doi.org/10.23986/afsci.7676 (National Library - Arto)
https://journal.fi/afs/article/view/7676 (National Library - Arto)
eArticle
Lola-Luz, Theodora, kirjoittaja ; Hennequart, Franck, kirjoittaja ; Gaffney, Michael, kirjoittaja
Published in: Agricultural and food science in Finland 22 (2013) : 2, s. 288-295
Agricultural and Food Science 22 (2013) : 2, s. 288-295
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