Scientists up antioxidants with salt
Scientists in Italy are investigating ways of growing tomatoes in diluted seawater, and suggest in a new scientific report that doing so raises the anti-oxidant quotient of the fruit.
You have now reached your article limit
Already a registered user or member? SIGN IN HERE
To continue reading, register today for free access Register now
Five reasons to register today
- Access selection of articles from our industry-leading magazines
- Regular newsletters to keep you on top of key developments
- Bookmark and retrieve your favourite articles
- Comment on stories and share your opinions
- Find out about special publications and events
Already a registered user or member? SIGN IN HERE