Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity

出版年份 2008 全文链接

标题

Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 111, Issue 3, Pages 642-647

出版商

Elsevier BV

发表日期

2008-04-19

DOI

10.1016/j.foodchem.2008.04.032

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