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
Kim, Joo Yeol
Lee, Soo In
Kim, Jin A.
Park, Soo-Chul
Jeong, Mi-Jeong
Funding for this research was provided by:
National Academy of Sciences, Republic of Korea (PJ01247201, PJ01281401)
License valid from 2017-10-01