Fatty acid composition of two new pepper varieties (Capsicum annuumL. cv. Jaranda and Jariza). Effect of drying process and nutritional aspects
Author:
Affiliation:
1. ; Departamento de Biotecnología de Alimentos; Instituto de la Grasa (CSIC); Av. Padre García Tejero no.4 41012 Sevilla Spain
2. Instituto de Tecnología Agroalimentaria; Consejería de Agricultura y Comercio; 06080 Badajoz Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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3. Evidence That Isolated Chloroplasts Contain an Integrated Lipid-Synthesizing Assembly That Channels Acetate into Long Chain Fatty Acids;Rougham;Plant Physiol.,1996
4. Direct Desaturation of Intact Galactolipids by a Desaturase Solubilized from Spinach (Spinacea oleracea) Chloroplast Envelopes;Schmidt;Biochem. J.,1993
5. Growth Conditions and Ripening Influence Plastid and Microsomal Membrane Lipid Composition in Bell Pepper Fruit;Whitaker;J. Amer. Soc. Hort. Sci.,1991
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