Short-term low temperature increases phenolic antioxidant levels in kale
Crossref DOI link: https://doi.org/10.1007/s13580-015-0056-7
Published Online: 2015-11-04
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Jin-Hui
Oh, Myung-Min
Text and Data Mining valid from 2015-10-01