1. Harran University
  2. Fakülteler
  3. Ziraat Fakültesi
  4. Bahçe Bitkileri Bölümü
Please use this identifier to cite or link to this item: http://hdl.handle.net/11513/349
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dc.contributor.authorAçar, İzzet-
dc.contributor.authorKafkas, Ebru-
dc.contributor.authorÖzoğul, Yeşim-
dc.contributor.authorKafkas, Salih-
dc.date.accessioned2019-06-20T07:05:54Z-
dc.date.available2019-06-20T07:05:54Z-
dc.date.issued2007-
dc.identifier.urihttp://hdl.handle.net/11513/349-
dc.description.abstractThe aim of the study was to determine the fatty acid composition of some selected pistachio types, two domestic pistachio cultivars (Uzun and Siirt), four Iranian cultivars (Ohadi, Vahidi, Mumtaz and H. Serifi) and an American cultivar (Kerman). The fat content of pistachio seeds ranged from 35.38% (Mumtaz) to 51.68% (Sel-5). The fatty acid composition was determined after harvesting. The fatty acid composition of the pistachio genotypes ranged from 7.45-10.14% saturated fatty acids (SFAs), 55.23-77.61% monounsaturated fatty acids (MUFAs) and 13.82-33.11% polyunsaturated fatty acids (PUFAs). The unsaturated/saturated fatty acid ratio varied between 8.74 and 12.34en_US
dc.language.isoenen_US
dc.publisherItalian Journal of Food Scienceen_US
dc.subjectfat content, fatty acid composition, pistachio, Pistacia vera L.en_US
dc.titleVariation of Fat and Fatty Acid Composition of Some Pistachio Genotypesen_US
dc.typeArticleen_US
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