Zhao, Lijuan <br/><br/>
CeO₂ and ZnO nanoparticles change the nutritional qualities of cucumber (Cucumis sativus).  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2014 
 - 2752-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf405476u  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Cerium--analysis<br/>Cucumis sativus--chemistry<br/>Fruit--chemistry<br/>Metal Nanoparticles--analysis<br/>Minerals--analysis<br/>Nutritive Value<br/>Plant Proteins--analysis<br/>Zinc Oxide--analysis