Influence of the Forcing Process on Some Qualitative Aspects in Radicchio “Rosso di Treviso Tardivo†(Cichorium Intybus L., Group Rubifolium). 2. Antioxidant Capacity, Phenols and Ascorbic Acid
Submitted: 16 September 2010
Accepted: 16 September 2010
Published: 31 March 2010
Accepted: 16 September 2010
Abstract Views: 896
PDF: 565
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
How to Cite
Nicoletto, C., & Pimpini, F. (2010). Influence of the Forcing Process on Some Qualitative Aspects in Radicchio “Rosso di Treviso Tardivo†(Cichorium Intybus L., Group Rubifolium). 2. Antioxidant Capacity, Phenols and Ascorbic Acid. Italian Journal of Agronomy, 5(1), 43–52. https://doi.org/10.4081/ija.2010.43
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.