Sugar content of almond, pecan, and macadamia nuts

The individual sugar contents of five almond cultivars, pecan, and macadamia nuts were determined by a gas chromatographic method. Good separations of carbohydrates were obtained within a short time with use of a combination of OV-1 and OV-225 as stationary phase. Sucrose was identified as the main...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1990-01, Vol.38 (1), p.101-104
Hauptverfasser:	Fourie, Phillip C, Basson, David S
Format:	Artikel
Sprache:	eng
Schlagworte:	ALMENDRA AMANDE AZUCARES AZUCARES ALCOHOLES Biological and medical sciences COMPOSICION QUIMICA COMPOSITION CHIMIQUE Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology MACADAMIA NOIX DE PECAN PACANA PLANTAS DE FRUTOS SECOS PLANTE A FRUITS A COQUE SACCHAROSE SUCRE ALCOOL SUCRES SUCROSA VALEUR NUTRITIVE VALOR NUTRITIVO
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