Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/697117
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dc.contributor.authorNOVAES, H. B.
dc.contributor.authorVAITSMAN, D. S.
dc.contributor.authorDUTRA, P. B.
dc.contributor.authorPEREZ, D. V.
dc.date.accessioned2018-10-24T00:35:00Z-
dc.date.available2018-10-24T00:35:00Z-
dc.date.created2010-04-20
dc.date.issued2009
dc.identifier.citationQuímica Nova, São Paulo, v. 32, n. 6, p. 1647-1650, 2009.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/697117-
dc.descriptionLettuce is worldwide known as the most important vegetable. In this context, most farmers are searching new techniques for best quality products including hydropony. However, nitrate is of great concern, since it has a negative impact on human metabolism. The main objective of the present work was to evaluate the nitrate content of lettuce produced by conventional and hydroponic systems. The determination was conducted by ion chromatography and a new method of extraction was tested using microwave oven digestion. The results indicated that nitrate level produced in the conventional system was lower than in the hydroponic system.
dc.language.isoengpt_BR
dc.rightsopenAccesseng
dc.subjectChromatrography
dc.titleDetermination of nitrate in lettuce by ion chromatography after microwave water extraction.
dc.typeArtigo de periódico
dc.date.updated2018-10-24T00:35:00Zpt_BR
dc.subject.thesagroCromatografia
riaa.ainfo.id697117
riaa.ainfo.lastupdate2018-10-23
dc.identifier.doihttps://doi.org/10.1590/S0100-40422009000600049eng
dc.contributor.institutionHUMBERTO BREVILATO NOVAES, UFRJ; DELMO SANTIAGO VAITSMAN, UFRJ; PAULO BECHARA DUTRA, UFRJ; DANIEL VIDAL PEREZ, CNPS.
Appears in Collections:Nota Técnica/Nota científica (CNPS)

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