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Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production

  • Published:2016-12 Issue: Volume:213 Page:149-156
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

D’Imperio Massimiliano,Renna Massimiliano,Cardinali Angela,Buttaro Donato,Serio Francesco,Santamaria Pietro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of calcium and salinity stress on quality of lettuce in soilless culture;Borghesi;Journal Plant Nutrition,2013

2. Producing more with less: Strategies and novel technologies for plant-based food biofortification;Carvalho;Food Research International,2013

3. Nutritional quality of ten leafy vegetables harvested at two light intensities;Colonna;Food Chemistry,2016

4. CREA (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria). . Accessed 27.01.16

5. Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts;D’Imperio;Journal of the Science of Food and Agriculture,2016
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