Organic agriculture: does it enhance or reduce the nutritional value of plant foods?-Reference-Cited by-同舟云学术

Organic agriculture: does it enhance or reduce the nutritional value of plant foods?

Published:2001-06-14 Issue:9 Volume:81 Page:924-931
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Brandt Kirsten,Mølgaard Jens Peter

Funder

Danish Research Council

DARCOF (Danish Research Centre for Organic Farming)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference43 articles.

1. A comparison of organically and conventionally grown foods-results of a review of the relevant literature;Woese;J Sci Food Agric,1997

2. Role of orthophosphate and other factors in the regulation of starch formation in leaves and isolated chloroplasts;Heldt;Plant Physiol,1977

3. Nutritionally important chemical constituents and yield of carrot roots (Daucus carota) grown organically using ten levels of green manure;Kaack;Acta Agric Scand,2001

4. Subtoxic effects of certain chemicals on food crops;Kadam;CRC Crit Rev Food Sci Nutr,1981

Cited by 301 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. Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization;Agriculture;2024-01-18

2. A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health;Foods;2024-01-09

3. Organic Foods;Encyclopedia of Food Safety;2024

4. Comparison of tea quality parameters of conventionally and organically grown tea, and effects of fertilizer on tea quality: A mini-review;Food Chemistry Advances;2023-12

5. Effect of Fertilisation Regime on Maise Yields;Sustainability;2023-11-20