Changes in Fatty Acid Content in Solanum spp. Fruits during Ripening

This study aimed to determine the effects of the ripening stage and species on the contents of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in Solanum spp. fruits. A two-factor field experiment with four different Solanum spp. species (S. nigrum, S. melanocerasum,...

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Detalles Bibliográficos
Autores principales: Staveckienė, Jūratė, Kulaitienė, Jurgita, Levickienė, Dovilė, Vaitkevičienė, Nijolė
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861562/
https://www.ncbi.nlm.nih.gov/pubmed/36678981
http://dx.doi.org/10.3390/plants12020268

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861562/
https://www.ncbi.nlm.nih.gov/pubmed/36678981
http://dx.doi.org/10.3390/plants12020268

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