Einfluss einer Schwefel‐Biofortifizierung auf den Sulfolipidgehalt von zwei ausgewählte Salatsorten
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S100
- https://doi.org/10.1002/lemi.202158101
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Comparative Metabolite Profile, Biological Activity and Overall Quality of Three Lettuce (Lactuca sativa L., Asteraceae) Cultivars in Response to Sulfur NutritionPharmaceutics, 2021
- Concentrations of Total Glutathione and Cysteine in Wheat Flour as Affected by Sulfur Deficiency and Correlation to Quality ParametersJournal of Agricultural and Food Chemistry, 2008