CeO2 and ZnO nanoparticles change the nutritional qualities of cucumber (cucumis sativus)

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20151500740449
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[1] [1,Zhao, Lijuan
[2] 1,2,Peralta-Videa, Jose R.
[3] 1,Rico, Cyren M.
[4] Hernandez-Viezcas, Jose A.
[5] Sun, Youping
[6] Niu, Genhua
[7] Servin, Alia
[8] Nunez, Jose E.
[9] Duarte-Gardea, Maria
[10] 1,2,Gardea-Torresdey, Jorge L.
来源：
Gardea-Torresdey, Jorge L. (jgardea@utep.edu) | 1600年 / American Chemical Society卷 / 62期
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