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

• मुख्य लेखकों: Beatriz Navajas-Porras (लेखक), Ana Cervera-Mata (लेखक), Alejandro Fernández-Arteaga (लेखक), Adriana Delgado-Osorio (लेखक), Miguel Navarro-Moreno (लेखक), Daniel Hinojosa-Nogueira (लेखक), Silvia Pastoriza (लेखक), Gabriel Delgado (लेखक), Miguel Navarro-Alarcón (लेखक), José Ángel Rufián-Henares (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2024-04-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

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...