Changes in fatty acid composition of coriander (Coriandrum sativum L.) fruit during maturation

Industrial Crops and Products

Volumn 29, Issue 2-3, 2009, Pages 269-274

  Msaada, Kamel ^a   Hosni, Karim ^a   Ben Taarit, Mouna ^a   Chahed, Thouraya ^a   Hammami, Mohamed ^b   Marzouk, Brahim ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Coriander (Coriandrum sativum L.); Fatty acids composition; Fruit; Maturation; Petroselinic acid; Umbelliferae

Indexed keywords

FATTY ACIDS; FRUITS; INDUSTRIAL APPLICATIONS;

CORIANDER (CORIANDRUM SATIVUM L.); DAYS AFTER FLOWERING; FATTY ACID COMPOSITIONS; FATTY ACID PROFILES; FRUIT MATURATIONS; LINOLEIC; MATURATION; NUTRITIONAL VALUES; OIL ACCUMULATIONS; PALMITIC ACIDS; PETROSELINIC ACID; POLYUNSATURATED FATTY ACIDS; TUNISIA; UMBELLIFERAE;

ACIDS;

BIOCHEMICAL COMPOSITION; FATTY ACID; FRUIT; HERB; MATURATION;

APIACEAE; CORIANDRUM SATIVUM;

CHEMICAL COMPOSITION; INDUSTRIAL USE; OIL; ORGANIC ACID; SYNTHESIS;

EID: 60749122637     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2008.05.011     Document Type: Article

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