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

Postharvest Biology and Technology

Volumn 63, Issue 1, 2012, Pages 16-24

  Selma, María V ^a   Luna, María C ^a   Martínez Sánchez, Ascensión ^a   Tudela, Juan A ^a   Beltrán, David ^a   Baixauli, Carlos ^b   Gil, María I ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b Fundacióe n Ruralcaja Valencia   (Spain)

Author keywords

Hydroponic; Minimally processed; Open field; Phenolics; Phytochemicals; Vitamin C

Indexed keywords

BACTERIA (MICROORGANISMS); LACTUCA; LACTUCA SATIVA; QUERCUS RUBRA;

EID: 80053350696     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2011.08.002     Document Type: Article

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