Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey
Author:
Affiliation:
1. Food Engineering Department, Abant Izzet Baysal University, Gölköy, 14280 Bolu, Turkey, Food Engineering Department, Hacettepe University, Beytepe 06800 Ankara, Turkey, and Food Engineering Department, Inonu University, 44280 Malatya, Turkey
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf071801p
Reference38 articles.
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3. In search of a new vegetable oil
4. Apricot kernel: Physical and chemical properties
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