Sugar content of almond, pecan, and macadamia nuts
Date
1990
Authors
Fourie P.C.
Basson D.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The 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.
Description
Keywords
Citation
Journal of Agricultural and Food Chemistry
38
1
38
1