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Changes of lipid, protein, RNA and fatty acid composition in developing sesame (Sesamum indicum L.) seeds

โœ Scribed by Chung H. Chung; Young J. Yee; Doh H. Kim; Hyoun K. Kim; Dae S. Chung

Book ID
119137507
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
676 KB
Volume
109
Category
Article
ISSN
0168-9452

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โœ Hiromi Yoshida; Sayaka Abe; Yuki Hirakawa; Sachiko Takagi ๐Ÿ“‚ Article ๐Ÿ“… 2001 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 186 KB ๐Ÿ‘ 1 views

## Abstract Sesame seeds were roasted at different temperatures (180โ€“220โ€‰ยฐC) using a domestic electric oven. The positional distribution of fatty acids in triacylglycerols (TAGs) and phosphatidylcholine (PC) isolated from total lipids in these seeds was investigated as well as the naturally occurri