ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The fatty acids in the extracted crude lipid of spinach were studied to determine changes during storage at -17.8°C in the blanched and untreated condition. It was further determined that the total free fatty acids increased in the unblanched samples during storage. Palmitic acid increased during storage, whereas the longer-chain fatty acids, particularly linolenic acid, decreased. A fatty acid containing 17 carbon atoms, n-heptadecanoic acid, was present in fair quantity.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb00372.x
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