Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

Author:

Wang Xiaoqin,Zeng Qiumei,Verardo Vito,Contreras María del Mar

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Divergent selection at ultra-low plant density for seed protein and oil content within soybean cultivars;Fasoula;Field Crops Research,2005

2. Main components analysis of Camellia chekiangoleosa Hu fruit;Guo;China Oils and Fats,2010

3. Squalene, olive oil, and cancer risk: a review and hypothesis;Harold;Cancer Epidemiology Biomarkers & Prevention,1997

4. Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry;Hu;Talanta,2014

5. An evaluation of the factors influencing seed oil production in Camellia reticulata L. plants;Huang;Industrial Crops and Products,2013

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