Bioactivity of Cereal- and Legume-Based Macaroni Pasta Volatiles to Adult <i>Sitophilus granarius</i> (L.)

The attractiveness of ten commercially available Italian macaroni pastas made from different cereals [<i>Triticum durum</i>; <i>Triticum durum</i> (whole wheat); <i>Triticum dicoccum</i>; mixture of five cereals; <i>Triticum turgidum</i>; <i>Triticum turanicum</i>] or legumes (<i>Cicer arietinum</i>...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Pasquale Trematerra, Onofrio Marco Pistillo, Giacinto Salvatore Germinara, Marco Colacci
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-08-01
Schriftenreihe:	Insects
Schlagworte:	granary weevil special pasta food preferences HS-SPME/GC-MS
Online-Zugang:	https://www.mdpi.com/2075-4450/12/9/765
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