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Maximiliana maripa drude mesocarp and kernel oils: Fatty acid and total tocopherol compositions

2001; Wiley; Volume: 78; Issue: 2 Linguagem: Inglês

10.1007/s11746-001-0245-8

1558-9331

Didier Béreau, Bouchra Benjelloun‐Mlayah, Michel Delmas,

Edible Oils Quality and Analysis

Journal of the American Oil Chemists' SocietyVolume 78, Issue 2 p. 213-214 Letters to the Editor Maximiliana maripa drude mesocarp and kernel oils: Fatty acid and total tocopherol compositions Didier Bereau, Didier Bereau Ecole Nationale Supérieure de Chimie, Laboratorie de Catalyse, Chimie Fine et Polymères, Institut National Polytechnique de Toulouse, 31077 Toulouse Cedex 4, FranceSearch for more papers by this authorBouchra Benjelloun-Mlayah, Corresponding Author Bouchra Benjelloun-Mlayah [email protected] Ecole Nationale Supérieure de Chimie, Laboratorie de Catalyse, Chimie Fine et Polymères, Institut National Polytechnique de Toulouse, 31077 Toulouse Cedex 4, France[email protected]Search for more papers by this authorMichel Delmas, Michel Delmas Ecole Nationale Supérieure de Chimie, Laboratorie de Catalyse, Chimie Fine et Polymères, Institut National Polytechnique de Toulouse, 31077 Toulouse Cedex 4, FranceSearch for more papers by this author Didier Bereau, Didier Bereau Ecole Nationale Supérieure de Chimie, Laboratorie de Catalyse, Chimie Fine et Polymères, Institut National Polytechnique de Toulouse, 31077 Toulouse Cedex 4, FranceSearch for more papers by this authorBouchra Benjelloun-Mlayah, Corresponding Author Bouchra Benjelloun-Mlayah [email protected] Ecole Nationale Supérieure de Chimie, Laboratorie de Catalyse, Chimie Fine et Polymères, Institut National Polytechnique de Toulouse, 31077 Toulouse Cedex 4, France[email protected]Search for more papers by this authorMichel Delmas, Michel Delmas Ecole Nationale Supérieure de Chimie, Laboratorie de Catalyse, Chimie Fine et Polymères, Institut National Polytechnique de Toulouse, 31077 Toulouse Cedex 4, FranceSearch for more papers by this author First published: 01 February 2001 https://doi.org/10.1007/s11746-001-0245-8Citations: 9AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. REFERENCES 1 Centre National des Arts Culinaires, Products du terroir et recettes traditionnelles-Guyane; Editions Albin Michel, Paris, 1999; pp. 207– 222. 2Greand, P., C. Moretti, and H. Jacquemin, Pharmacopées traditionellesen Guyane; Editions de l'Orstom, Collection Mémoires N°108, Paris, 1987, pp. 330– 336. 3Serruya, H., M.H.S. Bentes, J.C. Simões, J.E. Lobato, A.H. Muller, and G.N. Rocha Filho, Oil Analysis of 3 Palm Fruits of the Amazon, Anais da associação brasileira de química 31: 93– 96 (1980). 4Pesce, C., Oil Palms and Other Oilseeds of the Amazon, Studies in Economic Botany N°2, Denis V. Johnson 1985. 5 AFNOR, Recueil des normes françaises: Corps gras, oléagineux, produits derivés; 3rd edn., 1984, pp. 95– 104, 113–118. 6Rossel, J.B., B. King, and M.J. Downes, Composition of Oil, J.Am. Oil Chem. Soc. 62: 221– 229 (1985). 7Goh, S.H., Y.M. Choo, and S.H. Ong, Minor Constituents of Palm Oil, Ibid. 62: 237– 240 (1985). Citing Literature Volume78, Issue2February 2001Pages 213-214 ReferencesRelatedInformation