LOLA-LUZ, T.; HENNEQUART, F.; GAFFNEY, M. Enhancement of phenolic and flavonoid compounds in cabbage (Brassica oleraceae) following application of commercial seaweed extracts of the brown seaweed, (Ascophyllum nodosum). Agricultural and Food Science, [S. l.], v. 22, n. 2, p. 288–295, 2013. DOI: 10.23986/afsci.7676. Disponível em: https://journal.fi/afs/article/view/7676. Acesso em: 29 mar. 2024.