Elevated Carbon Dioxide Increases Contents of Antioxidant Compounds in Field-Grown Strawberries-Reference-Cited by-同舟云学术

Elevated Carbon Dioxide Increases Contents of Antioxidant Compounds in Field-Grown Strawberries

Published:2003-05-30 Issue:15 Volume:51 Page:4315-4320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Shiow Y.¹,Bunce James A.¹,Maas J. L.¹

Affiliation:

1. Fruit Laboratory, and Alternate Crops and Systems Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U. S. Department of Agriculture, Beltsville, Maryland 20705-2350

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021172d

Reference45 articles.

1. Kimball, B. A. Influence of elevated CO2on crop yield. InCarbon Dioxide Enrichment of Greenhouse Crops.Enoch, H. Z., Kimball, B. A., Eds.; CRC: Boca Raton, FL, 1986; Vol. 2, pp 105−116.

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