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Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available...

Deskribapen osoa

Gorde:
Egile Nagusiak: Juan Wang, Gultakin Hasanalieva, Liza Wood, Christos Anagnostopoulos, Georgios Ampadogiannis, Eleftheria Bempelou, Maroula Kiousi, Emilia Markellou, Per Ole Iversen, Chris Seal, Marcin Baranski, Vanessa Vigar, Carlo Leifert, Leonidas Rempelos
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2020-09-01
Saila:Food Chemistry: X
Gaiak:
Pesticides
Organic production
Whole-grain
Common wheat
Spelt wheat
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2590157520300134
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