Iodine Enhances the Nutritional Value but Not the Tolerance of Lettuce to NaCl
Iodine Enhances the Nutritional Value but Not the Tolerance of Lettuce to NaCl
About this item
Full title
Author / Creator
Publisher
Basel: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
Subjects
More information
Scope and Contents
Contents
Positive stress or essential and nonessential elements can improve nutritive values (biofortification) of edible plants. In the present study, we evaluate (i) the effect of moderate salinity on lettuce biofortification, evaluated as nutritional bioactive compound accumulation, and (ii) the role of iodine in enhancing salt tolerance by increasing ph...
Alternative Titles
Full title
Iodine Enhances the Nutritional Value but Not the Tolerance of Lettuce to NaCl
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_d19087bcb7ba44cfae29c959a279ed1c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_d19087bcb7ba44cfae29c959a279ed1c
Other Identifiers
ISSN
2311-7524
E-ISSN
2311-7524
DOI
10.3390/horticulturae8070662
