Quantitative Relationship of the Nutritional Quality of Spinach with Temperature and Duration in Root Area Chilling Treatment

Autor:	Ayana Ito, Hiroshi Nakashima, Ryosuke Hiroki, Katsuaki Ohdoi, Hiroshi Shimizu, Juro Miyasaka
Rok vydání:	2015
Předmět:	Horticulture Agronomy biology Chemistry Soluble solids Plant factory Spinach Plant Science Nutritional quality Ascorbic acid biology.organism_classification Agronomy and Crop Science Nitrate ion
Zdroj:	Environment Control in Biology. 53:35-42
ISSN:	1883-0986 1880-554X
DOI:	10.2525/ecb.53.35
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c12ca812731c75c7f1f9f9049f170bd0 https://doi.org/10.2525/ecb.53.35 Zobrazit plný text záznamu