Arbuscular mycorrhizal fungi (AMF) improved growth and nutritional quality of greenhouse-grown Lettuce

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5504-5515

  Baslam, Marouane ^a   Garmendia, Idoia ^b   Goicoechea, Nieves ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY OF ALICANTE   (Spain)

Author keywords

Antioxidant compounds; Lettuce; Mycorrhizal symbiosis; Proteins; Sugars; Water content

Indexed keywords

ANTIOXIDANT COMPOUNDS; ARBUSCULAR MYCORRHIZAL FUNGI; DILUTION EFFECT; HUMAN HEALTH; LETTUCE; MINERAL NUTRIENTS; MYCORRHIZAL SYMBIOSIS; NUTRITIONAL QUALITIES; PHENOLICS; PHENYLPROPANOIDS; PLANT GROWTH;

ANTHOCYANINS; MANGANESE; PHENOLS; PIGMENTS; SUGARS; WATER CONTENT;

FUNGI;

ANTHOCYANIN; CAROTENOID; MINERAL; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; LETTUCE; MICROBIOLOGY; MYCORRHIZA; NUTRITIONAL VALUE; PHYSIOLOGY; PROTEIN INTAKE; SYMBIOSIS;

ANTHOCYANINS; CAROTENOIDS; DIETARY PROTEINS; LETTUCE; MINERALS; MYCORRHIZAE; NUTRITIVE VALUE; PHENOLS; SYMBIOSIS;

ARBUSCULAR; FUNGI; LACTUCA;

EID: 79957964867     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200501c     Document Type: Article

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