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Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems

Red Fresh-cut LettucesFood AnalysisSustainable AgricultureAgricultural EconomicsLactuca Sativa L.Microbial EcologyFood MicrobiologyPublic HealthFood QualityVegetable ProductionFood SafetySensory QualityHealth Sciences