Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 10, 2004, Pages 901-905

  Cherif, Ammar ^a   Sebei, Khaled ^a   Boukhchina, Sadok ^a   Kallel, Habib ^a   Belkacemi, Khaled ^b   Arul, Joseph ^b  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Almond oil; Fatty acids; Maturation; Prunus amygdalus; Triacylglycerol

Indexed keywords

COMPOSITION; CROPS; FOOD PRODUCTS; GLYCEROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPIDS; METHANOL; MIXTURES; MOISTURE; OILS AND FATS;

ALMOND OIL; MATURATION; PRUNUS AMYGDALUS; TRIACYLGLYCEROL;

FATTY ACIDS;

CHEMICAL COMPOSITION; FATTY ACIDS; FOOD; GLYCEROL; MOISTURE CONTENT; OIL;

EMBRYOPHYTA; PRUNUS; PRUNUS DULCIS;

EID: 10244274183     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0999-z     Document Type: Article

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