Fatty acid, carbohydrate and amino acid composition of pistachio (pistacia vera) Kernels
- 1 September 1976
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 25 (3-4) , 219-225
- https://doi.org/10.1007/bf02590299
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Physical and Chemical Changes Associated With Growth of the Pistachio Nut1Journal of the American Society for Horticultural Science, 1974
- Analysis of neutral sugars by gas-liquid chromatography of alditol acetates: Application to thyrotropic hormone and other glycoproteinsAnalytical Biochemistry, 1967
- Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanolJournal of Lipid Research, 1964
- Über die Zusammensetzung der Früchte der türkischen Pistazienarten und die Eigenschaften ihrer SamenöleChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1950
- Transactions and communicationsJournal of the Society of Chemical Industry, 1931