Olfactory Preferences of <i>Sitophilus zeamais</i> to Cereal- and Legume-Based Pasta
We compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% <i>Triticum durum</i>; 100% <i>Cicer arietinum</i>; 100% <i>Lens esculenta</i>; 50% <...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Insects |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2075-4450/15/3/167 |