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

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