Changes in chemical composition of Phoenix canariensis Hort. Ex Chabaud palm seed oil during the ripening process

Scientia Horticulturae

Volumn 129, Issue 4, 2011, Pages 724-729

  Nehdi, Imededdine Arbi ^a   Zarrouk, Hedi ^b   Al Resayes, Saud Ibrahim ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b UNIVERSITY OF TUNIS EL MANAR   (Tunisia)

Author keywords

DSC; Fatty acids; Phoenix canariensis; Physicochemical parameters; Ripening process; Seed oil; Sterols; Tocols

Indexed keywords

ACIDITY; CHEMICAL COMPOSITION; COOLING; ENTHALPY; FATTY ACID; HEATING; MONOCOTYLEDON; PHOSPHORUS; PHYSICOCHEMICAL PROPERTY; RIPENING; SAMPLING; STEROL; VEGETABLE OIL;

PHOENIX CANARIENSIS;

EID: 79960399849     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2011.05.028     Document Type: Article

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