Fatty acid composition of vegetable marrows and zucchini leaves
The qualitative composition and quantitative content of fatty acids in leaves of vegetable marrows (Cucurbita pepo L. var. giromontina Alef.), zucchini (Cucurbita pepo L. var. cylindrica Paris) yellow- and green-fruits varieties were determined by using GC/MS. 14 fatty acids were identified as the r...
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| Main Authors: | , , , |
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| Format: | Book |
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Pensoft Publishers,
2019-12-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |