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Estopañán G.AuthorJuan T.Author

Publicaciones > Article

EVALUATION OF THE CHEMICAL AND NUTRITIONAL PROPERTIES OF TUNISIAN ALMOND CULTIVARS

Publicated to:Italian Journal Of Food Science. 32 (3): 562-582 - 2020-01-01 32(3), doi: 10.14674/IJFS-1794

Molino, F; Estopañán G.; Juan T.;

Affiliations

CEBAS CSIC, Dept Plant Breeding, POB 164, E-30100 Murcia, Spain - Author

CITA Aragon, Inst Agroalimentario Aragon IA2, Zaragoza, Spain - Author

Ecole Natl Agr Meknes, Meknes, Morocco - Author

Fac Sci Tunis, Campus Univ 2092 El Manar, Tunis, Tunisia - Author

Institution for Agricultural Research and Higher Education of Tunisia - Funding

Nut4Drought from ARIMNET-2 European Program - Funding

Olive Tree Inst, POB 1087, Sfax 3000, Tunisia - Author

Spanish Agency for International Cooperation (AECI) - Funding

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Abstract

Keywords: Almendro; Fatty acid composition; Fatty-acid-composition; Genetic diversity; Genotypes; Harvest time; Irrigation; Local cultivars; Oil content; Oil quality; Propiedades de los alimentos. teseo; Prunus dulcis l.; Prunus-amygdalus batsch; Quality; Sugar content; Traits; Variability

Quality index

	WoS				Scopus by Scimago
Best Categ.	Food Science & Technology				Food Science
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	0.875	0.281	-			-			11.000
Rank	126/142	197/373
Q	Q4	Q3	-	-	-	-	-	A2
D	D9	D6	-
T	T3	T2
P	P11	P53
Index ERIC	-
Index Emergin	-
Index AHCI	-