Conventional and organic cultivation and their effect on the functional composition of olive oil-Reference-Cited by-同舟云学术

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Conventional and organic cultivation and their effect on the functional composition of olive oil

Published:2017-06-23 Issue: Volume: Page:35-43
ISSN:
Container-title:Olives and Olive Oil as Functional Foods
language:
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Author:

Volakakis Nikolaos,Kabourakis Emmanouil,Leifert Carlo

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119135340.ch3/fullpdf

Reference58 articles.

1. Pesticide residues in conventional, integrated pest management (IPM)-grown and organic foods: insights from three US data sets;Baker;Food Additives & Contaminants,2002

2. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analysis;Barański;British Journal of Nutrition,2014

3. Organochlorine residues pose surprisingly high dietary risks;Benbrook;Journal of Epidemiology and Community Health,2002

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils;European Journal of Lipid Science and Technology;2021-06-25

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