Publication | Open Access

Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers

NutritionEngineeringEnvironmental EngineeringEcological AlternativeSustainable AgricultureAgricultural EconomicsLactuca Sativa L.Soil FunctionPlant NutritionPublic HealthSoil FertilitySpent Coffee GroundsNutrient Management