Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries

Food Chemistry

Volumn 190, Issue , 2016, Pages 566-571

  Sánchez Salcedo, Eva M ^a   Sendra, Esther ^a   Carbonell Barrachina, Ángel A ^a   Martínez, Juan José ^a   Hernández, Francisca ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Essential fatty acids; Linoleic acid; Mulberry fruits; Palmitic acid; PUFA

Indexed keywords

CLONING; FRUITS; LINOLEIC ACID; PALMITIC ACID; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS;

ESSENTIAL FATTY ACIDS; FATTY ACID COMPOSITION; FATTY ACID CONTENTS; HEALTH BENEFITS; LINOLEIC; MORUS ALBA; MORUS NIGRA; PUFA;

FATTY ACIDS;

ESSENTIAL FATTY ACID; FATTY ACID; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; STEARIC ACID;

ARTICLE; CHEMICAL COMPOSITION; CLONE; FATTY ACID ANALYSIS; FRUIT; LIPID COMPOSITION; MEDICAL RESEARCH; MORUS ALBA; MORUS NIGRA; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SPAIN; CHEMISTRY; MORUS;

MORUS (PLANT); MORUS ALBA; MORUS NIGRA;

FATTY ACIDS, ESSENTIAL; FRUIT; MORUS; SPAIN;

EID: 84930959794     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.008     Document Type: Article

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