biodynamic preparations | Biodynamic Association

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Effect of biodynamic preparations on the phenolic antioxidants in potatoes with coloured-flesh

Jarienė, E., Vaitkevičienė, N., Danilčenko, H., Tajner-Czopek, A., Rytel, E., Kucharska, A., et al.. (2017). Effect of biodynamic preparations on the phenolic antioxidants in potatoes with coloured-flesh. Biological Agriculture & Horticulture . Recuperado a partir de http://www.tandfonline.com/doi/abs/10.1080/01448765.2017.1313174

Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management

Parpinello, G. P., Rombolà, A. D., Simoni, M., & Versari, A.. (2015). Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management. Food Chemistry, 167, 145-152. Recuperado a partir de http://www.sciencedirect.com/science/article/pii/S0308814614009911

Soil quality and profitability of biodynamic and conventional farming systems: A review

Reganold, J. P. (1995). Soil quality and profitability of biodynamic and conventional farming systems: A review. American Journal of Alternative Agriculture, 10, 36-45. Recuperado a partir de http://www.soin-de-la-terre.org/wp-content/uploads/Soil-quality-and-profitability-of-biodynamic-and-conventional-farming-system-a-review-Reganold-.pdf