Fatty acid composition in relation to chilling susceptibility of blood orange cultivars at different storage temperatures
Fariborz Habibi, María E. García-Pastor, Fabián Guillén, Marı́a Serrano, Daniel Valero
Topics & Concepts
CultivarOrange (colour)Polyunsaturated fatty acidLinoleic acidChemistryFood sciencePalmitic acidLinolenic acidGas chromatographyFatty acidBotanyHorticultureBiologyBiochemistryChromatographyPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities