Search Results - "Bruner, Ann C."

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    The Naturally Occurring High Oleate Oil Character in Some Peanut Varieties Results from Reduced Oleoyl‐PC Desaturase Activity from Mutation of Aspartate 150 to Asparagine

    The Naturally Occurring High Oleate Oil Character in Some Peanut Varieties Results from Reduced Oleoyl‐PC Desaturase Activity from Mutation of Aspartate 150 to Asparagine by Bruner, Ann C., Jung, Sook, Abbott, Albert G., Powell, Gary L.

    Published in Crop science (01-03-2001)
    “…Commercially important high oleate seed oils, meaning that they are low in polyunsaturated fatty acid content, are resistant to developing rancidity. A peanut…”
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    The naturally occurring high oleate oil character in some peanut varieties results from reduced oleoyl-PC desaturase activity from mutation of asparate 150 to asparagine

    The naturally occurring high oleate oil character in some peanut varieties results from reduced oleoyl-PC desaturase activity from mutation of asparate 150 to asparagine by Bruner, Ann C, Jung, Sook, Abbott, Albert G, Powell, Gary L

    Published in Crop science (01-03-2001)
    “…Commercially important high oleate seed oils, meaning that they are low in polyunsaturated fatty acid content, are resistant to developing rancidity. A peanut…”
    Get full text
    Journal Article
    Save to List
    Saved in:

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