Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity

Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was investigated...

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Main Authors: Beatriz Navajas-Porras (Author), Ana Cervera-Mata (Author), Alejandro Fernández-Arteaga (Author), Adriana Delgado-Osorio (Author), Miguel Navarro-Moreno (Author), Daniel Hinojosa-Nogueira (Author), Silvia Pastoriza (Author), Gabriel Delgado (Author), Miguel Navarro-Alarcón (Author), José Ángel Rufián-Henares (Author)
Format: Book
Published: MDPI AG, 2024-04-01T00:00:00Z.
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