Abstract
The compositions of the various groups of liposoluble compounds in the peel and flesh of the fruitPyrus communis of the varieties Williams and Bere Ardanpon have been established and their amounts have been determined by chromatographic and chemical methods. The qualitative compositions have been shown to be identical and characteristic quantitative differences have been found in the lipids of individual elements of these pairs. The fatty acid compositions of the lipids have been studied.
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Additional information
M. V. Lomonosov Technological Institute of the Food Industry, Odessa, Translated from Khimiya Prirodnykh Soedinenii, No. 2, pp. 175–180, March–April, 1989.
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Kolesnik, A.A., Golubev, V.N. & Farzaliev, É.B. Lipids of the fruit of Pyrus communis. Chem Nat Compd 25, 148–152 (1989). https://doi.org/10.1007/BF00598399
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DOI: https://doi.org/10.1007/BF00598399