Changes in oil content, chemical properties, fatty acid composition and triacylglycerol species of tea seed oil during maturity period

Journal of Food Biochemistry

Volumn 35, Issue 4, 2011, Pages 1161-1169

  Zarringhalami, Soheila ^a   Sahari, Mohammad Ali ^a   Barzegar, Mohsen ^a   Hamidi Esfehani, Zohreh ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACID VALUE; FATTY ACID COMPOSITION; IODINE VALUE; LINOLEIC; LINOLENIC ACIDS; MATURITY TIME; OIL CONTENTS; PEROXIDE VALUE; SEED OIL; TRIACYLGLYCEROLS;

CHEMICAL ANALYSIS; CHEMICAL PROPERTIES; GLYCEROL; HYDROLYSIS; INDUSTRIAL CHEMICALS; IODINE; OILS AND FATS; OLEIC ACID; OXIDATION; PALMITIC ACID; UNSATURATED FATTY ACIDS;

LINOLEIC ACID;

EID: 79960954385     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00442.x     Document Type: Article

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