Varietal variations of oil and fatty acids in rapeseed mustard

Autor:	Rashmi Mohan Mathur, Shashi Agrawal, Ashok Kumar Srivastava, Alka Srivastava, Rachna Prakash
Rok vydání:	2017
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Rapeseed chemistry Erucic acid Biofuel Oil content Fatty acid Food science Fluid catalytic cracking
Zdroj:	International Journal Of Petrochemical Science & Engineering. 2
ISSN:	2475-5559
DOI:	10.15406/ipcse.2017.02.00067
Popis:	The present paper deals with the study of variations of oil and fatty acids in mustard The oil content of seed samples of different of different mustard varieties has been found to show a wide variation between to PC variety of seed has been found to have the maximum content of oil i e The major component of fatty acid Erucic acid is varied to PC variety is at the top with the value of Erucic Acid
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1d54ab9301b73bf45e8299d438234e74 https://doi.org/10.15406/ipcse.2017.02.00067 Zobrazit plný text záznamu