Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality
Author:
Affiliation:
1. Unidad de Fruticultura, CITA de Aragón, Apartado 727, 50080 Zaragoza, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8001679
Reference29 articles.
1. Oil Content and Fatty Acid Composition of Almond Kernels from Different Genotypes and California Production Regions
2. Saura-Calixto, F.; Cañellas, J. M.; Soler, L.La Almendra, composición, variedades, desarrollo y maduración;INIA:Madrid, Spain,1988; p173.
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