3   Artículos

 
en línea
Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi and Gabriele Loris Beccaro    
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work... ver más
Revista: Agriculture    Formato: Electrónico

 
en línea
Jaqueline Garcia-Yi    
Revista: Sustainability    Formato: Electrónico

 
en línea
Bertrand Hirel, Thierry Tétu, Peter J. Lea and Frédéric Dubois    
In this review, we present the recent developments and future prospects of improving nitrogen use efficiency (NUE) in crops using various complementary approaches. These include conventional breeding and molecular genetics, in addition to alternative far... ver más
Revista: Sustainability    Formato: Electrónico

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