Twelve genotype varieties of Soybean were analysed for their oil and protein content and fatty acid composition. The oil content varies from 15.6 (%I to 25.8 (Yo, iodine value from 129.0to 145.0,saponificationequivalent from277.0 to 280.0 and protein content from 36.3 ' %I to 41.1) '%I. The content
✦ LIBER ✦
Characterization of the hydroxy fatty acid content ofBasidiomycotina
✍ Scribed by T. Řezanka; O. A. Rozentsvet; V. M. Dembitsky
- Publisher
- Springer Netherlands
- Year
- 1999
- Tongue
- English
- Weight
- 450 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0015-5632
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## Abstract Free amino acids and fatty acids of seven Basidiomycetes belonging to the families Hygrophoraceae and Russulaceae were determined. Pro, Glu, Ser and Val are the main free amino acids. Linoleic, oleic and palmitic acids are essentially the only fatty acids.