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Fatty Acid Properties of Kernel Oil from Pistacia khinjuk Fruits

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars, Iran

    Javad Tavakoli

  2. Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

    Fatemeh Hamedani

  3. Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91779-48968, Mashhad, Iran

    Mohammad Hossein Haddad Khodaparast

  4. Food Science and Technology Department, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran

    Reza Esmaeilzadeh Kenari

Authors
  1. Javad Tavakoli
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  2. Fatemeh Hamedani
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  3. Mohammad Hossein Haddad Khodaparast
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  4. Reza Esmaeilzadeh Kenari
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Corresponding author

Correspondence to Javad Tavakoli.

Additional information

Published in Khimiya Prirodnykh Soedinenii, No. 6, November–December, 2015, pp. 990–991.

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Tavakoli, J., Hamedani, F., Khodaparast, M.H.H. et al. Fatty Acid Properties of Kernel Oil from Pistacia khinjuk Fruits. Chem Nat Compd 51, 1152–1153 (2015). https://doi.org/10.1007/s10600-015-1514-2

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  • DOI: https://doi.org/10.1007/s10600-015-1514-2

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