المؤلفون: Yang, Xiao, Hu, Jiangtao, Wang, Zheng, Huang, Tao, Xiang, Yuting, Zhang, Li, Peng, Jie, Tomás Barberán, Francisco, Yang, Qichang

المساهمون: National Natural Science Foundation of China, National Key Research and Development Program (China), Ministry of Science and Technology of the People's Republic of China, Sichuan Provincial Department of Science and Technology, Central Public-interest Scientific Institution Basal Research Fund (China), Chinese Academy of Agricultural Sciences, Yang, Xiao, Tomás Barberán, Francisco, Consejo Superior de Investigaciones Científicas https://ror.org/02gfc7t72

مصطلحات موضوعية: Flavonoids, Phenolic compounds, Sesquiterpene lactones, LED lighting, Greenhouse, Lettuce taste

Relation: Postprint; https://doi.org/10.1021/acs.jafc.2c07420; Sí; Journal of Agricultural and Food Chemistry 71(1): 710–720 (2023); http://hdl.handle.net/10261/362290

الاتاحة: http://hdl.handle.net/10261/362290
https://doi.org/10.1021/acs.jafc.2c07420