The strength of the nutrient solution modulates the functional profile of hydroponically grown lettuce in a genotype-dependent manner

Food Science

• Nutrition 100%
• Anthocyanin 50%
• Macronutrient 50%
• Antioxidant Capacity 50%
• Flavone 50%
• Phenolic Compound 50%
• Koji 50%
• Analysis of Variance 50%
• Phenolic Acids 50%
• Plant-Based Food 50%
• Total Antioxidant Capacity 50%
• Phenolic Composition 50%
• Health-promoting Compounds 50%
• Phenolic Profile 50%
• Cupric Reducing Antioxidant Capacity 50%
• Ferric Reducing Antioxidant Power Assay 50%