Phenolic and lipophilic compounds of wheat grain as factors affecting susceptibility to infestation by granary weevil (Sitophilus granarius L.)
The impact of certain groups of polyphenolic (phenolic acids and alkylresorcinols) and lipophilic compounds (total lipids, fatty acids, sterols, tocols and carotenoids) on susceptibility of bread wheat (Triticum aestivum L.) kernels to Sitophilus granarius infestation was studied. In the experiments...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2019-03-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/9721 |