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 i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
2019-12-01
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| Series: | Pharmacia |
| Online Access: | https://pharmacia.pensoft.net/article/37893/download/pdf/ |