Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection

Journal of the Science of Food and Agriculture

Volumn 95, Issue 14, 2015, Pages 2892-2900

  de Medina, Verónica Sánchez ^a   El Riachy, Milad ^b   Priego Capote, Feliciano ^a   de Castro, María Dolores Luque ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b LEBANESE AGRICULTURAL RESEARCH INSTITUTE   (Lebanon)

Author keywords

Cross breeding; Fatty acids; GC FID; Genotype; Olive fruits; Segregating population; Virgin olive oil

Indexed keywords

FATTY ACID; OLEIC ACID; OLIVE OIL; PALMITIC ACID;

BREEDING; CHEMISTRY; FLAME IONIZATION DETECTION; GAS CHROMATOGRAPHY; GENETICS; GENOTYPE; HUMAN; OLIVE TREE; PLANT BREEDING; SPECIES DIFFERENCE;

BREEDING; CHROMATOGRAPHY, GAS; FATTY ACIDS; FATTY ACIDS, NONESTERIFIED; FLAME IONIZATION; GENOTYPE; HUMANS; OLEA; OLEIC ACID; OLIVE OIL; PALMITIC ACID; PLANT BREEDING; SPECIES SPECIFICITY;

EID: 84942991969     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7030     Document Type: Article

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