Abstract:The agronomic biofortification of vegetables is a strategy for increasing the concentration of iron (Fe) in food and, consequently, the intake of this micronutrient by the population. When in deficiency, it can cause anemia—a pathology that affects millions of people. Soil-less cultivation is an important cropping system, but there are no studies on how Fe concentrations in a nutrient solution can promote biofortification and affect the quality of collard greens; this is the aim of the present study. For this … Show more
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