Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.
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DOI: 10.1002/jsfa.13731
Abstract: BACKGROUND Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing… read more here.
Keywords: light intensity; quality flavor; flavor; flavor lettuce ... See more keywords