Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems-Reference-Cited by-同舟云学术

Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems

Author:

Park Eun Young¹,Baik Byung-Kee²,Miller Perry R.³,Burke Ian C.⁴,Wegner Eric A.⁵,Tautges Nicole E.⁴,Morris Craig F.⁵,Fuerst E. Patrick⁶

Affiliation:

1. School of Food Science, Washington State University, Pullman, WA 99164-6420, U.S.A.

2. U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS)–CSWQRU, Wooster, OH 44691, U.S.A.

3. Department of Land Resources and Environmental Sciences, Montana State University, Bozeman, MT 59717, U.S.A.

4. Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420, U.S.A.

5. USDA-ARS, Western Wheat Quality Laboratory, Pullman, WA 99164-6394, U.S.A.

6. Department of Crop and Soil Sciences, Western Wheat Quality Laboratory, Washington State University, Pullman, WA 99164-6394, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

Reference56 articles.

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