Publication | Open Access

Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties

Food ChemistryNutritionPolyphenolicsTraditional LettuceEngineeringFood Bioactive CompoundAgricultural ChemistryEnvironmental EngineeringLactuca Sativa L.Agricultural EconomicsFood QualityPhytochemicalAntioxidant CapacityVegetable ProductionHealth Sciences