Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.)
Author:
Funder
Shandong Agricultural University
Publisher
Elsevier BV
Subject
Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science
Reference27 articles.
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2. Nutritional composition of five cultivars of Chinese jujube;Li;Food Chem.,2007
3. Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit;Reche;Food Chem.,2019
4. Investigation of processing Technology for aged black jujube;Gao;Food Science and Nutrition Studies,2019
5. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose;Chen;Food Res. Int.,2018
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1. Biological Characteristics and Functional Analysis of the Linoleic Acid Synthase Gene ZjFAD2 in Jujube;International Journal of Molecular Sciences;2023-10-23
2. Elucidation of baking induced changes in key odorants of Red Jujube (Ziziphus jujuba Mill. cv.‘Junzao’);Journal of Food Composition and Analysis;2023-07
3. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts;Food Bioscience;2022-12
4. Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods;Food Chemistry: X;2022-06
5. Comparative Study of the Fatty Acids and Tocopherol Profiles, Physical Properties, and Antioxidant Activities of Zizyphus lotus L. Seed Oils Based on the Geographical Origin;Chemistry Africa;2021-11-12
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