Quantitative Relationship of the Nutritional Quality of Spinach with Temperature and Duration in Root Area Chilling Treatment

Q3 Agricultural and Biological Sciences

Environmental Control in Biology Pub Date : 2015-01-01 DOI:10.2525/ECB.53.35

Ayana Ito, H. Shimizu, Ryosuke Hiroki, H. Nakashima, J. Miyasaka, K. Ohdoi

引用次数: 7

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根区低温处理下菠菜营养品质与温度和时间的定量关系

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Environmental Control in Biology Agricultural and Biological Sciences-Agronomy and Crop Science

CiteScore

2.00

自引率

0.00%

发文量