AMINO-ACIDS, SUGARS, AND INORGANIC ELEMENTS IN THE SWEET ALMOND (PRUNUS-AMYGDALUS)

被引：44

作者：

CALIXTO, FS ^{[1
]}

BAUZA, M ^{[1
]}

DETODA, FM ^{[1
]}

ARGAMENTERIA, A ^{[1
]}

机构：

[1] POLYTECH UNIV MADRID,SUPER TECH SCH AGRONOMIST ENGINEERS,MADRID,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 03期

关键词：

D O I：

10.1021/jf00105a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：509 / 511

页数：3

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[5]

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[6]

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[9]

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[10] CHROMATOGRAPHIC IDENTIFICATION OF OIL AND AMINO-ACID CONSTITUENTS IN KERNELS OF SOME ALMOND VARIETIES [J].

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ELTAHAWI, BS ;

ELDEEN, SAS .

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