Elevated carbon dioxide increases contents of antioxidant compounds in field-grown strawberries

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dc.contributor.authorShiow Y. Wang
dc.contributor.authorJames A. Bunce
dc.contributor.authorMaas, J.L.
dc.date.accessioned2014-06-19T05:14:28Z
dc.date.available2014-06-19T05:14:28Z
dc.date.issued2003
dc.identifier.citationJ. Agric. Food. Chem. 2003, 51, 4315-4320en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3083
dc.language.isoenen_US
dc.subjectantioxidanten_US
dc.subjectanthocyaninen_US
dc.subjectflavonoiden_US
dc.subjectflavonolen_US
dc.subjectphenolicsen_US
dc.subjectFragaria x ananassaen_US
dc.titleElevated carbon dioxide increases contents of antioxidant compounds in field-grown strawberriesen_US
dc.typeArticleen_US

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