Influence of growing system on nitrate accumulation in two varieties of lettuce and red radicchio of Treviso
- Auteur
- LUCARINI, Massimo1 ; D'EVOLI, Laura1 ; TUFI, Sara1 ; GABRIELLI, Paolo1 ; PAOLETTI, Sara2 ; DI FERDINANDO, Sandra2 ; LOMBARDI-BOCCIA, Ginevra1
[1] National Research Institute on Food and Nutrition, Rome, Italy
[2] Agenzia Regionale per lo Sviluppo e l'Innovazione dell'Agricoltura del Lazio (ARSIAL), Rome, Italy - Titre de la conférence
- First International Conference on Organic Food Quality and Health Research
- Nom de la conférence
- International Conference on Organic Food Quality and Health Research (1 ; Prague 2011-05-18)
- Auteur (monographie)
- KAHL, Johannes (Editor)1
[1] FQH Chair and University of Kassel, Germany - Source
Journal of the science of food and agriculture. 2012, Vol 92, Num 14, pp 2796-2799, 4 p ; ref : 19 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Domaine scientifique
- Agronomy, agriculture, phytopathology; Food science technology
- Editeur
- Wiley, Malden, MA
- Pays de publication
- United States
- Type de document
- Conference Paper
- Langue
- English
- Mot clé auteur
- cultivation systems lettuce nitrate red radicchio of Treviso
- Mot clé (fr)
- Laitue Nitrate Rouge Variété Légume
- Mot clé (en)
- Lettuce Nitrates Red Variety Vegetables
- Mot clé (es)
- Lechuga Nitrato Rojo Variedad Hortalizas
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B09 Industries des fruits et légumes
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 26597520
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.5526 
https://dx.doi.org/10.1002/jsfa.5526
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