Fatty acid composition of lipid classes in oils from peanuts differing in variety and maturity
- 1 January 1980
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 57 (1) , 12-15
- https://doi.org/10.1007/bf02675517
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Effects of variety and maturity on lipid class composition of peanut oilJournal of Oil & Fat Industries, 1980
- Varietal differences in peanut triacylglycerol structureLipids, 1979
- Acylglycerol structure of peanut oils of different atherogenic potentialLipids, 1977
- EFFECT OF VARIETY, GROWING LOCATION AND THEIR INTERACTION ON THE FATTY ACID COMPOSITION OF PEANUTSJournal of Food Science, 1975
- Composition Changes of Peanut Fruit Parts During Maturation1Peanut Science, 1974
- Effect of maturity on the fatty acid composition of eight varieties of peanuts grown at perkins, Oklahoma in 1968Journal of Oil & Fat Industries, 1972
- Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypesJournal of Agricultural and Food Chemistry, 1972
- The fatty acid composition of purified fractions of cold‐pressed peanut oilJournal of Oil & Fat Industries, 1969
- Stereospecific analyses of several vegetable fatsJournal of Lipid Research, 1966
- Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanolJournal of Lipid Research, 1964