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Characterization of some Pistacia spp. through phenolic content
Misirli A., Ozeker E.
Phenolic compounds are widely distributed in almost all higher plants and they occur in different tissues. The quality and quantity of phenolics is used as criteria for variety identification. The present study has been planned to determine the phenolic composition of Pistacia spp. and pistachio cultivars. Phenolic compounds were investigated by Thin Layer Chromatography (TLC). Some differences were observed in relation to spots from phenolics in pistachio and Pistacia spp.
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Mots-clés
COMPOSE PHENOLIQUE, FEUILLES, PISTACHE, PISTACIACiter cet article
Misirli A., Ozeker E. Characterization of some Pistacia spp. through phenolic content. In : Ak B.E. (ed.). XI GREMPA Seminar on Pistachios and Almonds. Zaragoza : CIHEAM, 2001. p. 223-226. (Cahiers Options Méditerranéennes; n. 56). 11. GREMPA Seminar on Pistachios and Almonds, 1999/09/01-04, Sanliurfa (Turkey). http://om.ciheam.org/om/pdf/c56/01600180.pdf