Sugar content of almond, pecan, and macadamia nuts

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dc.contributor.authorFourie P.C.
dc.contributor.authorBasson D.S.
dc.date.accessioned2011-05-15T15:56:54Z
dc.date.available2011-05-15T15:56:54Z
dc.date.issued1990
dc.description.abstractThe individual sugar contents of five almond cultivars, pecan, and macadamia nuts were determined by a gas chromatographic method. Good separations of carbohydrates were obtained within a short time with use of a combination of OV-1 and OV-225 as stationary phase. Sucrose was identified as the main constituent in almond, pecan, and macadamia nuts. Small quantities of other sugars and sugar alcohols were detected. © 1990 American Chemical Society.
dc.description.versionArticle
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.citation38
dc.identifier.citation1
dc.identifier.issn218561
dc.identifier.urihttp://hdl.handle.net/10019.1/10099
dc.titleSugar content of almond, pecan, and macadamia nuts
dc.typeArticle
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