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

Shiow Y. WangJames A. BunceMaas, J.L.2014-06-192014-06-192003J. Agric. Food. Chem. 2003, 51, 4315-4320http://hdl.handle.net/123456789/3083enantioxidantanthocyaninflavonoidflavonolphenolicsFragaria x ananassaElevated carbon dioxide increases contents of antioxidant compounds in field-grown strawberriesArticle