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dc.contributor.authorFereshteh Malek
dc.contributor.authorParvin Zandi
dc.date.accessioned2017-09-18T09:23:55Z
dc.date.available2017-09-18T09:23:55Z
dc.date.issued1990-01-01
dc.identifier.urihttp://dsp.sbmu.ac.ir/xmlui/handle/123456789/58961
dc.description.abstractFree gossypol was determined, using AOCS method Ba 7-58, in 11 varieties of cottonseed cultivated in Iran and six samples of cottonseed cake from three oil plants in (A) Pars, (B) Margarin and (C) Varamin. The mean value for free gossypol in normal glanded cottonseed samples (n = 8) was 1·14%. For the native cottonseed variety (Arya) 0·53% free gossypol was obtained, which was significantly lower than the normal glanded samples. The value for the hybridized sample (Sahel × GL 4 ) was very low (only 0·11%). No gossypol was detected in the glandless cottonseed variety (Coker 100 A). The average amount of free gossypol in cottonseed cake samples from oil plants (A) and (B) was 0·026% and in (C) it was 0·16%. © 1990.
dc.sourceFood Chemistry
dc.titleDetermination of free gossypol in Iranian cottonseed and cottonseed cake
dc.journal.volume37
dc.journal.issue4
dc.identifier.doi10.1016/0308-8146(90)90109-H
dc.journal.pages289-295
dc.contributor.authorid15731243300
dc.contributor.authorid6701475822
dc.contributor.citation15731243300|60018934|Fereshteh Malek
dc.contributor.citation6701475822|60018934|Parvin Zandi
dc.contributor.affiliationid60018934
dc.contributor.affiliationid60018934


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