Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation-Reference-Cited by-同舟云学术

Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation

Published:2004-10 Issue:10 Volume:81 Page:901-905
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Cherif Ammar¹,Sebei Khaled¹,Boukhchina Sadok¹,Kallel Habib¹,Belkacemi Khaled²,Arul Joseph³

Affiliation:

1. ; Laboratoire de Biochimie des Lipides; Faculté des Sciences de Tunis; Campus Universitaire 2094 Elmanar II Tunisie

2. ; Department of Soil Science and Agri-Food Engineering; Université Laval; G1K 7P4 Sainte-Foy Québec Canada

3. ; Department of Food Science and Nutrition; Université Laval; G1K 7P4 Sainte-Foy Québec Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

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2. Compozione dell'olio dimandorle. Nota III: Variazione di alcuni parametri chimici e chimico-fisici durante la conservazione (Composition of Almond Oil. Note III: Variation of Some Chemical and Physico-chemical Parameters During Its Conservation);Salvo;Riv. Ital. Sostanze Grasse,1986

3. Application of a Rapid Transesterification Method for Identification of Individual Fatty Acids by Gas Chromatography on Three Different Nut Oils;Fourie;J. Am. Oil Chem. Soc.,1990

4. Saura-Calixto , F. J. Canella-Mut L. Soler La almendra, composicion, variedades, desarrollo y maduracion (Almond Composition, Variety, Development and Maturation) Lajolo, INIA, Madrid 1988 54 62

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