Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening

Grasas y Aceites

Volumn 53, Issue 3, 2002, Pages 352-356

  Ayaz, F A ^a   Glew, R H ^b   Huang, H S ^c   Chuang, L T ^c   VanderJagt, D J ^b   Strnad, M ^d  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

^c ABBOTT LABORATORIES   (United States)

^d PALACKÝ UNIVERSITY   (Czech Republic)

Author keywords

Fatty acids; Fruit ripening; Medlar (Mespilus germanica L.)

Indexed keywords

POLYUNSATURATED ACIDS;

COMPOSITION; FATTY ACIDS; UNSATURATED COMPOUNDS;

FRUITS;

CHEMICAL COMPOSITION; FATTY ACIDS; FRUITS; RIPENING;

MESPILUS GERMANICA; STAPHYLOCOCCUS PHAGE 187;

EID: 0036663484     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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