المؤلفون: Davide Di Marco, Francesco Cacciola, Francesca Rigano, Luigi Mondello, Zine Mighri, Soukaina Hrichi, Paola Dugo, Domenica Mangraviti, Yassine Oulad El Majdoub, Hamouda Babba, Raja Chaabane-Banaoues

المصدر: Foods, Vol 9, Iss 896, p 896 (2020)
Foods
Volume 9
Issue 7

مصطلحات موضوعية: Health (social science), Linoleic acid, Ethyl acetate, apricot kernel oil, Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, LC–MS, Prunus armenica L, fatty acids, law.invention, GC-FID/MS, GC–FID/MS, chemistry.chemical_compound, law, polyphenolic compounds, triacylglycerols, lcsh:TP1-1185, Triolein, Essential oil, Dichloromethane, Chloroform, Chromatography, LC-MS, Solvent, Oleic acid, chemistry, lipids (amino acids, peptides, and proteins), triacylglycerols, fatty acids, polyphenolic compounds, Prunus armenica L, apricot kernel oil, LC-MS, GC-FID/MS, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52262f3af61be26e8cb79b997a735ead
https://hdl.handle.net/11570/3176174