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CHANGES IN OIL CONTENT, CHEMICAL PROPERTIES, FATTY ACID COMPOSITION AND TRIACYLGLYCEROL SPECIES OF TEA SEED OIL DURING MATURITY PERIOD

โœ Scribed by SOHEILA ZARRINGHALAMI; MOHAMMAD ALI SAHARI; MOHSEN BARZEGAR; ZOHREH HAMIDI-ESFEHANI

Book ID
111337773
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
88 KB
Volume
35
Category
Article
ISSN
0145-8884

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Soya bean and linseed oils were analysed by successive application of silver-ion and reversed-phase thin-layer chromatography and densitometry. Direct quantitative determination of all the 20 possible triacylglycerol (TAG) classes including critical pairs (SD, + S,T; M,T + D, ; SDT + MDT; ST, + MT,)