Variation in Macronutrient Content, Phytochemical Constitution and <i>In Vitro</i> Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity

• Главные авторы: Christophe El-Nakhel (Автор), Antonio Pannico (Автор), Giulia Graziani (Автор), Marios C. Kyriacou (Автор), Maria Giordano (Автор), Alberto Ritieni (Автор), Stefania De Pascale (Автор), Youssef Rouphael (Автор)
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• Опубликовано: MDPI AG, 2020-04-01T00:00:00Z.
• Предметы: article
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Rising life expectancy and the demanding modern lifestyle drive the growing appeal of healthy and balanced diets centered on vegetable and fruit consumption. Functional, phytonutrient-packed and principally raw food is in high demand. Microgreens constitute such a novel functional food that combines...