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Sound waves increases the ascorbic acid content of alfalfa sprouts by affecting the expression of ascorbic acid biosynthesis-related genes

Crossref DOI link: https://doi.org/10.1007/s11816-017-0456-5

Published Online: 2017-10-17

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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