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Journal of Food Quality
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Journal of Food Quality
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2018
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Article
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Tab 2
/
Research Article
Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry
(Rubus fruticosus)
Residues cv. Tupy
Table 2
Fatty acids profile of blackberry residues (mg/100 g).
Palmitic acid (C16:0)
Linolenic acid (C18:3n-3)
Arachidic acid (C20:0)
Eicosenoic acid (C20:1)
Mean ± standard deviation (
).