Characterization of the most common cultivated mushrooms in Italy. 4: The lipidic fraction. Determination of the free and linked fatty acids content
1992
Stancher, B. | Procida, G. | Calabrese, M. (Trieste Univ. (Italy). Dipartimento di Economia e Merceologia delle Risorse Naturali e della Produzione)
إنجليزي. In this work the free and linked fatty acids distribution in the lipidic fraction of Agaricus bisporus and Pleurotus ostreatus, the most cultivated mushrooms in Italy, was examined. Both the "white" and "cream" varieties of Agaricus bisporus, due to two different cultivars, were considered. An original method for the separation of the free and linked fatty acids was described and the analyses of the carboxylic fatty acids were performed by means of high resolution gas chromatography, (HRGC) using a fused-silica capillary column
اظهر المزيد [+] اقل [-]إيطالي. In questo lavoro e' stata esaminata la distribuzione degli acidi grassi liberi e combinati nella frazione lipidica dell'Agaricus bisporus e del Pleurotus ostreatus, i due generi di funghi piu' coltivati in Italia. Dell'Agaricus bisporus sono state considerate sia la varieta' "bianca" che quella "crema", dovute a due differenti tipi di cultivar. E' stato messo a punto un metodo originale per la separazione degli acidi grassi liberi da quelli combinati e loro analisi in forma carbossilica mediante gas cromatografia ad alta risoluzione (HRGC) utilizzando una colonna capillare in silica fusa
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare