Keyphrases
Prunus Cerasus
100%
Sour Cherry
100%
Montmorency
100%
Triacyglycerol
60%
Saturated Fatty Acids
40%
Differential Scanning Calorimetry
40%
X-ray Powder Diffraction
40%
Major Components
20%
Crystal Form
20%
Thermogravimetric Analysis
20%
Acid Value
20%
Polymorphic Behavior
20%
Saponification Value
20%
α-eleostearic Acid
20%
Oxidative Induction Time
20%
Octadecatrienoic Acid
20%
Unsaponifiable Matter
20%
Thermal Decomposition Temperature
20%
Agricultural and Biological Sciences
Prunus cerasus
100%
Powder
28%
Differential Scanning Calorimetry
28%
Saturated Fatty Acid
28%
Linolenic Acid
14%
Acid Value
14%
Saponification
14%
Thermogravimetry
14%
Food Science
Sour Cherry
100%
Saturated Fatty Acids
28%
Differential Scanning Calorimetry
28%
Linolenic Acid
14%
Saponification
14%