Article Versions Notes

Macaluso M, Farina P, Rossi L, Bianchi A, Venturi F, Chiriboga Ortega RD, Bedini S, Conti B, Guidi L, Zinnai A. Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae). Foods. 2022; 11(9):1224. https://doi.org/10.3390/foods11091224

Macaluso, Monica, Priscilla Farina, Linda Rossi, Alessandro Bianchi, Francesca Venturi, Rodrigo Daniel Chiriboga Ortega, Stefano Bedini, Barbara Conti, Luca Guidi, and Angela Zinnai. 2022. "Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae)" Foods 11, no. 9: 1224. https://doi.org/10.3390/foods11091224

Macaluso, M., Farina, P., Rossi, L., Bianchi, A., Venturi, F., Chiriboga Ortega, R. D., Bedini, S., Conti, B., Guidi, L., & Zinnai, A. (2022). Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae). Foods, 11(9), 1224. https://doi.org/10.3390/foods11091224