Phenolic acid concentrations in organically and conventionally cultivated spring and winter wheat
Journal of the Science of Food and Agriculture2011Vol. 91(6), pp. 1089–1095
Citations Over TimeTop 14% of 2011 papers
Abstract
Organically produced spring and winter wheat had significantly higher concentrations of ferulic and p-coumaric acid as well as the total phenolic acid content than conventional wheat, though the differences in the levels of phenolics were not large. However, these differences are probably caused mainly by smaller size of organic wheat kernels (lower TKW).
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