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Bioactive compounds in edible flowers of garden pansy in response to irrigation and mycorrhizal inoculation 1 Edible flowers have been increasingly used in the Brazilian gastronomy because they are considered functional foods with high antioxidant potential. Studies on the management of cultivation of edible flowers to increase the production of bioactive compounds have been developed aiming at the improvement of production systems. The objective of this work was to evaluate the production ofdoi:10.1590/0034-737x201966060001 fatcat:feehdr5wbbhpbevvks6ucnzlmi