Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina

Food Chemistry

Volumn 170, Issue , 2015, Pages 55-61

  Maestri, Damián ^a   Martínez, Marcela ^a   Bodoira, Romina ^a   Rossi, Yanina ^b   Oviedo, Alejandro ^c   Pierantozzi, Pierluigi ^a,c   Torres, Mariela ^d  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Instituto de Ciencia y Tecnología de Alimentos Córdoba   (Argentina)

^c INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^d Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Almond; Genetic resources; Oil content and composition; Oxidative stability; Phytochemicals

Indexed keywords

OXIDATION RESISTANCE; PLANTS (BOTANY);

ALMOND; GENETIC RESOURCES; OIL CONTENTS; OXIDATIVE STABILITY; PHYTOCHEMICALS;

OIL SHALE;

ALMOND OIL; ALPHA TOCOPHEROL; OLEIC ACID; SQUALENE; PLANT MEDICINAL PRODUCT; VEGETABLE OIL; FATTY ACID; LINOLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; RAIN; STEARIC ACID; TOCOPHEROL;

ALMOND; ARGENTINA; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; CROP; CULTIVAR; GENETIC RESOURCE; GENETIC VARIABILITY; GENOTYPE; NONHUMAN; CHEMISTRY; CHEMICAL ANALYSIS; OXIDATION; PHYTOCHEMISTRY; PLANT BREEDING; PLANT GENETICS;

ARGENTINA; PHYTOCHEMICALS; PLANT OILS; PRUNUS DULCIS;

EID: 84906751829     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.073     Document Type: Article

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