Composition of organic and conventionally produced sunflower seed oil

Author:

Perretti G.1,Finotti E.1,Adamuccio S.1,Della Sera R.1,Montanari L.12

Affiliation:

1. ; Department of Food Science, Section of Technology and Biotechnology of Food; University of Perugia; via S. Costanzo 06126 Perugia Italy

2. ; Instituto Nazionale di Ricerca per gli Alimenti e la Nutrizone (I.N.R.A.N.); via Ardeatina 546 00178 Rome Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. De Castro , P. Le nostre carte vincenti: biologico e tipico Tutto Bio-Guida completa al biologico e all'ecologico 22 23 2000

2. Il biologico punta sull'immagine;Didero;Largo Consumo,2000

3. Consumer's Perception of Quality in Organic Food. A Random Utility Model Under Preference Heterogeneity and Choice Correlation from Rank-Orderings;Cicia;Br. Food J.,2002

4. Nutritional Quality of Organic Food: Shades of Grey or Shades of Green?;Williams;Proc. Nutr. Soc.,2002

5. Simple and Hydrolysable Phenolic Compounds in Virgin Olive Oils. Their Extraction, Separation, and Quantitative and Semi quantitative Evaluation by HPLC;Montedoro;J. Agric. Food Chem.,1992

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