Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems

Abstract Lettuce is a vegetable most consumed and produced on a large scale in the world, it deserves special attention for its nutritional and functional value. Cultivated in the conventional, hydroponic and organic method, it presents different characteristics in production, which may influence th...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2021, Vol.41 (2), p.365-370
Hauptverfasser:	NEGRÃO, Leonardo Dias, SOUSA, Paulo Víctor de Lima, BARRADAS, Ana Maria, BRANDÃO, Amanda de Castro Amorim Serpa, ARAÚJO, Marcos Antônio da Mota, MOREIRA-ARAÚJO, Regilda Saraiva dos Reis
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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