The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard
| Autor: | Wessler, Caspar-Friedrich a, b, Weiland, Martin b, c, Einfeldt, Sven d, Wiesner-Reinhold, Melanie b, Schreiner, Monika b, Neugart, Susanne e, ⁎ |
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| Zdroj: | In Food Research International January 2025 200 |
| Databáze: | ScienceDirect |
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