Comparative Evaluation of Fatty Acid Composition, Tocopherols, and Volatile Compounds of Walnut Oil between Juglans mandshurica Maxim. var. sachalinensis (Komatsu) Kitam and J. regia L.

Yoshinaga-Kiriake, Aya; Takata, Daisuke; Norito, Takashi; Maki, Masayasu; Mochizuki, Shota; Yoshinaga, Kazuaki

Yoshinaga-Kiriake, Aya; Takata, Daisuke; Norito, Takashi; Maki, Masayasu; Mochizuki, Shota; Yoshinaga, Kazuaki.

Afiliación

Yoshinaga-Kiriake A; Department of Life Science, Graduate School of Engineering Science, Akita University.
Takata D; Faculty of Food and Agricultural Sciences, Fukushima University.
Norito T; Faculty of Food and Agricultural Sciences, Fukushima University.
Maki M; Faculty of Food and Agricultural Sciences, Fukushima University.
Mochizuki S; Faculty of Food and Agricultural Sciences, Fukushima University.
Yoshinaga K; Faculty of Food and Agricultural Sciences, Fukushima University.

J Oleo Sci ; 71(12): 1743-1748, 2022 Dec 03.

Article en En | MEDLINE | ID: mdl-36336341

Asunto(s)

Juglans; Tocoferoles; Ácidos Grasos; Triglicéridos; Aceites

Palabras clave

Juglans mandshurica var. sachalinensis; Juglans regia L.; fatty acid composition; tocopherol content; volatile compound; walnut oil

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Juglans Idioma: En Revista: J Oleo Sci Asunto de la revista: BIOQUIMICA Año: 2022 Tipo del documento: Article Pais de publicación: Japón

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