Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regiaL.) from Tunisia
Author:
Publisher
Informa UK Limited
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/14786419.2014.950573
Reference21 articles.
1. Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal
2. Authentication of vegetable oils by chromatographic techniques
3. Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes
4. Changes in Fatty Acid, Tocopherol and Xanthophyll Contents During the Development of Tunisian-Grown Pecan Nuts
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