Elevated zinc concentrations did not induce thiols in spinach (Spinacia oleracea) and parsley (Petroselinum crispum)

Krippner, JohannaJohannaKrippnerSchubert, SvenSvenSchubert2022-11-252022-11-252021https://jlupub.ub.uni-giessen.de/handle/jlupub/9741http://dx.doi.org/10.22029/jlupub-9129enNamensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 Internationalddc:640ddc:360Elevated zinc concentrations did not induce thiols in spinach (Spinacia oleracea) and parsley (Petroselinum crispum)