Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems

✍ Scribed by María V. Selma; María C. Luna; Ascensión Martínez-Sánchez; Juan A. Tudela; David Beltrán; Carlos Baixauli; María I. Gil

• Book ID: 113860634
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 565 KB
• Volume: 63
• Category: Article
• ISSN: 0925-5214
• DOI: 10.1016/j.postharvbio.2011.08.002