Abstract
The oils derived from temperate oilseeds have a fairly narrow range of fatty acid distribution. With the exception of the crucifers, most have oils that predominantly consist of C18-fatty acids with varying degrees of desaturation. Although common in tropical oilseeds and many wild species, fatty acids with shorter than 16-carbon chain length are virtually absent from temperate oilseeds.
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© 1998 Springer-Verlag Berlin Heidelberg
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Sovero, M. (1998). Modification of Fatty Acids by Genetic Engineering. In: Plant Oils as Fuels. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-72269-1_18
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DOI: https://doi.org/10.1007/978-3-642-72269-1_18
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-64754-6
Online ISBN: 978-3-642-72269-1
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