Fatty acids composition of Spanish black ( Morus nigra L.) and white ( Morus alba L.) mulberries

Author:

Sánchez-Salcedo Eva M.,Sendra Esther,Carbonell-Barrachina Ángel A.,Martínez Juan José,Hernández Francisca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Oil content and oil quality properties of some grape seeds;Baydar;Turkish Journal of Agriculture Forestry,2001

2. Bioactive compounds and sensory quality of black and white mulberries grown in Spain;Calín-Sánchez;Plant Food for Human Nutrition,2013

3. Sterol accumulation and composition in developing Zea mays L. kernels;Davis;Plant Physiology,1974

4. Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes;Ercisli;Food Technology and Biotechnology,2010

5. Chemical composition of white (Morus alba), red (Morus rubra) and black (M. nigra) mulberry fruits;Ercisli;Food Chemistry,2007

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