Opposite oleic acid responses to temperature in oils from the seed and mesocarp of the olive fruit
Olive oil is mostly extracted from the mesocarp [95 per cent] of the fruit with the seed [endosperm and embryo, 5 per cent] containing little oil. There are correlative and manipulative evidence that temperature modulates fruit oil content and fatty acid composition of the oil from the whole fruit [...
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| Otros Autores: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2016garciainza.pdf LINK AL EDITOR |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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