Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit
Author:
Funder
Consellería de Educación, Investigación, Cultura y Deportes de la Generalitat Valenciana
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
1. Physico-chemical and physiological changes during fruit development and on-tree ripening of two Spanish jujube cultivars (Ziziphus jujuba Mill.);Almansa;Journal of the Science of Food and Agriculture,2016
2. Association between dietary donjugated linoleic acid and bone mineral density in postmenopausal women;Brownbill;Journal of the American College of Nutrition,2005
3. Chemical compositions of the Tunisian Ziziphus jujuba oil;Elaloui;Emirates Journal of Food and Agriculture,2014
4. Fatty Acids and carotenes in some ber (Ziziphus jujuba Mill) varieties;Guil-Guerrero;Plant Foods for Human Nutrition,2004
5. Role of the conjugated linoleic acid in the prevention of cancer;Lee;Critical Review in Food Science Nutrition,2005
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