Effect of ripening stage on aliphatic alcohol, 4‐monomethylsterol and 4,4‐dimethylsterol compositions of Pistacia lentiscus fruit (lentisc)
Author:
Affiliation:
1. Faculté des Sciences de TunisUnité de Biochimie des Lipides, Université de Tunis El Manar, El Manar IITunisia
2. Department of ChemistryLaboratory of Mass spectrometry, University of Ottawa, Ottawa, OntarioCanada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500079
Reference15 articles.
1. Le Floc'h E. Nabli M. A. Contribution à une etude ethnobotanique de la flore Tunisienne. Imprimerie officielle de la republique Tunisienne Tunisie1983 pp.144–145.
2. Lessons from natural molecules
3. The evolving role of natural products in drug discovery
4. Regulation (EC) No 796/2002. Amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive‐pomace oil and on the relevant methods of analysis and the additional notes in the Annex to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff. Off. J. Eur. Comm. 2002.
5. Total lipid content, fatty acids and 4-desmethylsterols accumulation in developing fruit of Pistacia lentiscus L. growing wild in Tunisia
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