ORGANIC VS CONVENTIONAL ALMOND: MARKET QUALITY, FATTY ACID COMPOSITION AND VOLATILE AROMA COMPOUNDS
نویسندگان
چکیده
منابع مشابه
Comparing the fatty acid composition of organic and conventional milk.
During a 12-mo longitudinal study, bulk-tank milk was collected each month from organic (n = 17) and conventional (n = 19) dairy farms in the United Kingdom. All milk samples were analyzed for fatty acid (FA) content, with the farming system type, herd production level, and nutritional factors affecting the FA composition investigated by use of mixed model analyses. Models were constructed for ...
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a Faculty of Agriculture, University “Goce Delčev”, Štip, Krste Misirkov bb, 2000 Štip, Republic of Macedonia b Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Ss. “Cyril and Methodius” University, Arhimedova 5, 1000 Skopje, Republic of Macedonia c Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, NAWI Graz, Stremayrgasse 9/II, A8010 Graz,...
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ژورنال
عنوان ژورنال: Applied Ecology and Environmental Research
سال: 2019
ISSN: 1589-1623,1785-0037
DOI: 10.15666/aeer/1704_77837793