Lipid composition of selected margarines View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1973-09

AUTHORS

D. L. Carpenter, H. T. Slover

ABSTRACT

Results of analytical studies on the composition of 10 selected margarines representative of consumeravailable hard and soft types are presented. Paired hard and soft products from the same manufacturer were chosen where possible. All of the margarines were compared on the basis of total fatty acid composition, polyunsaturated to saturated fatty acid ratios, totaltrans and thetrans content of the monoene and diene fractions, location of the double bond in the monoene isomers, per cent conjugation, distribution of the fatty acids at the 2 position of the triglycerides, tocopherol content, and the ratios of α-tocopherol to polyunsaturated fatty acids. As expected the soft margarines contained more polyunsaturated fatty acids than their companion hard types, but all soft margarines did not contain more polyunsaturated fatty acids than all of the hard margarines. The one margarine containing safflower oil had the highest polyunsaturated to saturated ratio. Eight of the ten margarines contained more than 15%trans monoene and nine contained less than 5%trans diene. Positional isomers in the monoene fraction were Δ6 toΔ12 with thecis Δ9 isomer predominating. All of the margarines contained less than 1.9% conjugation. The percentage oftrans monoene at the 2 position was greater for some margarines than that in the total fatty acid. This was attributed to the preferential placement of polyunsaturated fatty acids at the 2 position in the original vegetable oils. The forms of tocopherol found were characteristic of the original vegetable oils. Ratios of α-tocopherol to PUFA varied from 0.1 to 0.5 mg/g. Determination of the relationship of the amount of tocopherol content to either source or hardness is not possible on the basis of our data. More... »

PAGES

372-376

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02640843

DOI

http://dx.doi.org/10.1007/bf02640843

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1007292762

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/4800212


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biochemistry and Cell Biology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Chromatography, Gas", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Cottonseed Oil", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Fatty Acids, Essential", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Fatty Acids, Unsaturated", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Lipids", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Margarine", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Methods", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Oils", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Soybeans", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Temperature", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Triglycerides", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Vitamin E", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Zea mays", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "Nutrition Institute, ARS, USDA, 20705, Beltsville, Maryland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Carpenter", 
        "givenName": "D. L.", 
        "id": "sg:person.073741523.89", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.073741523.89"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Nutrition Institute, ARS, USDA, 20705, Beltsville, Maryland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Slover", 
        "givenName": "H. T.", 
        "id": "sg:person.070173365.15", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.070173365.15"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/bf02632455", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001715649", 
          "https://doi.org/10.1007/bf02632455"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1753-4887.1972.tb05130.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001982590"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02639233", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002499796", 
          "https://doi.org/10.1007/bf02639233"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02531054", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006969066", 
          "https://doi.org/10.1007/bf02531054"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0005-2760(68)90088-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008203060"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0005-2760(68)90088-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008203060"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02530896", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009724436", 
          "https://doi.org/10.1007/bf02530896"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02680035", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014342926", 
          "https://doi.org/10.1007/bf02680035"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02545626", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020919483", 
          "https://doi.org/10.1007/bf02545626"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02636897", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023260572", 
          "https://doi.org/10.1007/bf02636897"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02531932", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028138407", 
          "https://doi.org/10.1007/bf02531932"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02558242", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037999670", 
          "https://doi.org/10.1007/bf02558242"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.2740180304", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040457414"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02532674", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042079829", 
          "https://doi.org/10.1007/bf02532674"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02890714", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044921580", 
          "https://doi.org/10.1007/bf02890714"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac60171a016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055040847"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac60242a004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055052563"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ed030p452", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055438172"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1075969712", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ajcn/11.6.554", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1076158056"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ajcn/13.6.385", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1076255459"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1081003875", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/oxfordjournals.jbchem.a129194", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1081044676"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1081099943", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1081429579", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "1973-09", 
    "datePublishedReg": "1973-09-01", 
    "description": "Results of analytical studies on the composition of 10 selected margarines representative of consumeravailable hard and soft types are presented. Paired hard and soft products from the same manufacturer were chosen where possible. All of the margarines were compared on the basis of total fatty acid composition, polyunsaturated to saturated fatty acid ratios, totaltrans and thetrans content of the monoene and diene fractions, location of the double bond in the monoene isomers, per cent conjugation, distribution of the fatty acids at the 2 position of the triglycerides, tocopherol content, and the ratios of \u03b1-tocopherol to polyunsaturated fatty acids. As expected the soft margarines contained more polyunsaturated fatty acids than their companion hard types, but all soft margarines did not contain more polyunsaturated fatty acids than all of the hard margarines. The one margarine containing safflower oil had the highest polyunsaturated to saturated ratio. Eight of the ten margarines contained more than 15%trans monoene and nine contained less than 5%trans diene. Positional isomers in the monoene fraction were \u03946 to\u039412 with thecis \u03949 isomer predominating. All of the margarines contained less than 1.9% conjugation. The percentage oftrans monoene at the 2 position was greater for some margarines than that in the total fatty acid. This was attributed to the preferential placement of polyunsaturated fatty acids at the 2 position in the original vegetable oils. The forms of tocopherol found were characteristic of the original vegetable oils. Ratios of \u03b1-tocopherol to PUFA varied from 0.1 to 0.5 mg/g. Determination of the relationship of the amount of tocopherol content to either source or hardness is not possible on the basis of our data.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/bf02640843", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1082739", 
        "issn": [
          "0003-021X", 
          "1558-9331"
        ], 
        "name": "Journal of the American Oil Chemists' Society", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "9", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "50"
      }
    ], 
    "name": "Lipid composition of selected margarines", 
    "pagination": "372-376", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "22bcc0487cc1aa6d77ece6f111455f6601eae53234bd8d9f3d9689b0c645b2ea"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "4800212"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "7505574"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/bf02640843"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1007292762"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/bf02640843", 
      "https://app.dimensions.ai/details/publication/pub.1007292762"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T14:07", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8660_00000503.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2FBF02640843"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02640843'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02640843'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02640843'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02640843'


 

This table displays all metadata directly associated to this object as RDF triples.

208 TRIPLES      21 PREDICATES      66 URIs      34 LITERALS      22 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/bf02640843 schema:about N133c6b8e533e453ab946ee689548fd49
2 N1bc0b5f7b5ef4dc2b9ce15fb6472e35b
3 N38245552b0eb4400a94d19e9896aebf4
4 N4fb42878540a40a3bf94463e2d475dcc
5 N8615270c1d2640968acfa3969605e0ba
6 N89b4d3e1f8404f34b7d401ab6013bd38
7 N9818396c816b48f88a9a47c7c4da3a7e
8 Nbeca6f7b64cb42a091efb3d51716838e
9 Nc0bb767e6be84e60bcf6b52adb01f953
10 Nc44200081bc74b7f8071c84e9fcbe017
11 Nc73d5c0f1622466b9fc924e346e6ae3b
12 Nd449fc79bd8d485eb6c3572fa9166b31
13 Nfd87f7aa935040afb45f25c6de8e05e2
14 anzsrc-for:06
15 anzsrc-for:0601
16 schema:author N6e22f6b578d44bbfadcc22f78b737809
17 schema:citation sg:pub.10.1007/bf02530896
18 sg:pub.10.1007/bf02531054
19 sg:pub.10.1007/bf02531932
20 sg:pub.10.1007/bf02532674
21 sg:pub.10.1007/bf02545626
22 sg:pub.10.1007/bf02558242
23 sg:pub.10.1007/bf02632455
24 sg:pub.10.1007/bf02636897
25 sg:pub.10.1007/bf02639233
26 sg:pub.10.1007/bf02680035
27 sg:pub.10.1007/bf02890714
28 https://app.dimensions.ai/details/publication/pub.1075969712
29 https://app.dimensions.ai/details/publication/pub.1081003875
30 https://app.dimensions.ai/details/publication/pub.1081099943
31 https://app.dimensions.ai/details/publication/pub.1081429579
32 https://doi.org/10.1002/jsfa.2740180304
33 https://doi.org/10.1016/0005-2760(68)90088-x
34 https://doi.org/10.1021/ac60171a016
35 https://doi.org/10.1021/ac60242a004
36 https://doi.org/10.1021/ed030p452
37 https://doi.org/10.1093/ajcn/11.6.554
38 https://doi.org/10.1093/ajcn/13.6.385
39 https://doi.org/10.1093/oxfordjournals.jbchem.a129194
40 https://doi.org/10.1111/j.1753-4887.1972.tb05130.x
41 schema:datePublished 1973-09
42 schema:datePublishedReg 1973-09-01
43 schema:description Results of analytical studies on the composition of 10 selected margarines representative of consumeravailable hard and soft types are presented. Paired hard and soft products from the same manufacturer were chosen where possible. All of the margarines were compared on the basis of total fatty acid composition, polyunsaturated to saturated fatty acid ratios, totaltrans and thetrans content of the monoene and diene fractions, location of the double bond in the monoene isomers, per cent conjugation, distribution of the fatty acids at the 2 position of the triglycerides, tocopherol content, and the ratios of α-tocopherol to polyunsaturated fatty acids. As expected the soft margarines contained more polyunsaturated fatty acids than their companion hard types, but all soft margarines did not contain more polyunsaturated fatty acids than all of the hard margarines. The one margarine containing safflower oil had the highest polyunsaturated to saturated ratio. Eight of the ten margarines contained more than 15%trans monoene and nine contained less than 5%trans diene. Positional isomers in the monoene fraction were Δ6 toΔ12 with thecis Δ9 isomer predominating. All of the margarines contained less than 1.9% conjugation. The percentage oftrans monoene at the 2 position was greater for some margarines than that in the total fatty acid. This was attributed to the preferential placement of polyunsaturated fatty acids at the 2 position in the original vegetable oils. The forms of tocopherol found were characteristic of the original vegetable oils. Ratios of α-tocopherol to PUFA varied from 0.1 to 0.5 mg/g. Determination of the relationship of the amount of tocopherol content to either source or hardness is not possible on the basis of our data.
44 schema:genre research_article
45 schema:inLanguage en
46 schema:isAccessibleForFree false
47 schema:isPartOf N5e06bec1629345839b56b37218bc631a
48 N7c3d8adfea1e42b2a40929e0dae02038
49 sg:journal.1082739
50 schema:name Lipid composition of selected margarines
51 schema:pagination 372-376
52 schema:productId N02fe751921084cd8b284fc8aed5fd05a
53 N3793e633258a49ccb969b33af30c8783
54 N5eee7518dbd7475085bcf26898ea6d48
55 Nd8412df9c41e4055bda1d4c6ee1a648e
56 Ne2c3c3eb09514c19b6f5fe82269e4085
57 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007292762
58 https://doi.org/10.1007/bf02640843
59 schema:sdDatePublished 2019-04-10T14:07
60 schema:sdLicense https://scigraph.springernature.com/explorer/license/
61 schema:sdPublisher N2a265833ada54812b68c00fafc8ac9c2
62 schema:url http://link.springer.com/10.1007%2FBF02640843
63 sgo:license sg:explorer/license/
64 sgo:sdDataset articles
65 rdf:type schema:ScholarlyArticle
66 N02fe751921084cd8b284fc8aed5fd05a schema:name readcube_id
67 schema:value 22bcc0487cc1aa6d77ece6f111455f6601eae53234bd8d9f3d9689b0c645b2ea
68 rdf:type schema:PropertyValue
69 N133c6b8e533e453ab946ee689548fd49 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
70 schema:name Fatty Acids, Essential
71 rdf:type schema:DefinedTerm
72 N1bc0b5f7b5ef4dc2b9ce15fb6472e35b schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
73 schema:name Vitamin E
74 rdf:type schema:DefinedTerm
75 N2a265833ada54812b68c00fafc8ac9c2 schema:name Springer Nature - SN SciGraph project
76 rdf:type schema:Organization
77 N3793e633258a49ccb969b33af30c8783 schema:name doi
78 schema:value 10.1007/bf02640843
79 rdf:type schema:PropertyValue
80 N38245552b0eb4400a94d19e9896aebf4 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
81 schema:name Fatty Acids, Unsaturated
82 rdf:type schema:DefinedTerm
83 N44701f49768d4f618635e7a495bd8e69 rdf:first sg:person.070173365.15
84 rdf:rest rdf:nil
85 N4fb42878540a40a3bf94463e2d475dcc schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
86 schema:name Methods
87 rdf:type schema:DefinedTerm
88 N50ead815f4234e08b501711b401c96d8 schema:name Nutrition Institute, ARS, USDA, 20705, Beltsville, Maryland
89 rdf:type schema:Organization
90 N5e06bec1629345839b56b37218bc631a schema:volumeNumber 50
91 rdf:type schema:PublicationVolume
92 N5eee7518dbd7475085bcf26898ea6d48 schema:name dimensions_id
93 schema:value pub.1007292762
94 rdf:type schema:PropertyValue
95 N6e22f6b578d44bbfadcc22f78b737809 rdf:first sg:person.073741523.89
96 rdf:rest N44701f49768d4f618635e7a495bd8e69
97 N7c3d8adfea1e42b2a40929e0dae02038 schema:issueNumber 9
98 rdf:type schema:PublicationIssue
99 N8615270c1d2640968acfa3969605e0ba schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
100 schema:name Cottonseed Oil
101 rdf:type schema:DefinedTerm
102 N89b4d3e1f8404f34b7d401ab6013bd38 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
103 schema:name Margarine
104 rdf:type schema:DefinedTerm
105 N9818396c816b48f88a9a47c7c4da3a7e schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
106 schema:name Temperature
107 rdf:type schema:DefinedTerm
108 Naf2e0b8fbbca40d4ad9ea46a5a4a657b schema:name Nutrition Institute, ARS, USDA, 20705, Beltsville, Maryland
109 rdf:type schema:Organization
110 Nbeca6f7b64cb42a091efb3d51716838e schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
111 schema:name Chromatography, Gas
112 rdf:type schema:DefinedTerm
113 Nc0bb767e6be84e60bcf6b52adb01f953 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
114 schema:name Oils
115 rdf:type schema:DefinedTerm
116 Nc44200081bc74b7f8071c84e9fcbe017 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
117 schema:name Triglycerides
118 rdf:type schema:DefinedTerm
119 Nc73d5c0f1622466b9fc924e346e6ae3b schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
120 schema:name Soybeans
121 rdf:type schema:DefinedTerm
122 Nd449fc79bd8d485eb6c3572fa9166b31 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
123 schema:name Lipids
124 rdf:type schema:DefinedTerm
125 Nd8412df9c41e4055bda1d4c6ee1a648e schema:name nlm_unique_id
126 schema:value 7505574
127 rdf:type schema:PropertyValue
128 Ne2c3c3eb09514c19b6f5fe82269e4085 schema:name pubmed_id
129 schema:value 4800212
130 rdf:type schema:PropertyValue
131 Nfd87f7aa935040afb45f25c6de8e05e2 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
132 schema:name Zea mays
133 rdf:type schema:DefinedTerm
134 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
135 schema:name Biological Sciences
136 rdf:type schema:DefinedTerm
137 anzsrc-for:0601 schema:inDefinedTermSet anzsrc-for:
138 schema:name Biochemistry and Cell Biology
139 rdf:type schema:DefinedTerm
140 sg:journal.1082739 schema:issn 0003-021X
141 1558-9331
142 schema:name Journal of the American Oil Chemists' Society
143 rdf:type schema:Periodical
144 sg:person.070173365.15 schema:affiliation Naf2e0b8fbbca40d4ad9ea46a5a4a657b
145 schema:familyName Slover
146 schema:givenName H. T.
147 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.070173365.15
148 rdf:type schema:Person
149 sg:person.073741523.89 schema:affiliation N50ead815f4234e08b501711b401c96d8
150 schema:familyName Carpenter
151 schema:givenName D. L.
152 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.073741523.89
153 rdf:type schema:Person
154 sg:pub.10.1007/bf02530896 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009724436
155 https://doi.org/10.1007/bf02530896
156 rdf:type schema:CreativeWork
157 sg:pub.10.1007/bf02531054 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006969066
158 https://doi.org/10.1007/bf02531054
159 rdf:type schema:CreativeWork
160 sg:pub.10.1007/bf02531932 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028138407
161 https://doi.org/10.1007/bf02531932
162 rdf:type schema:CreativeWork
163 sg:pub.10.1007/bf02532674 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042079829
164 https://doi.org/10.1007/bf02532674
165 rdf:type schema:CreativeWork
166 sg:pub.10.1007/bf02545626 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020919483
167 https://doi.org/10.1007/bf02545626
168 rdf:type schema:CreativeWork
169 sg:pub.10.1007/bf02558242 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037999670
170 https://doi.org/10.1007/bf02558242
171 rdf:type schema:CreativeWork
172 sg:pub.10.1007/bf02632455 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001715649
173 https://doi.org/10.1007/bf02632455
174 rdf:type schema:CreativeWork
175 sg:pub.10.1007/bf02636897 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023260572
176 https://doi.org/10.1007/bf02636897
177 rdf:type schema:CreativeWork
178 sg:pub.10.1007/bf02639233 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002499796
179 https://doi.org/10.1007/bf02639233
180 rdf:type schema:CreativeWork
181 sg:pub.10.1007/bf02680035 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014342926
182 https://doi.org/10.1007/bf02680035
183 rdf:type schema:CreativeWork
184 sg:pub.10.1007/bf02890714 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044921580
185 https://doi.org/10.1007/bf02890714
186 rdf:type schema:CreativeWork
187 https://app.dimensions.ai/details/publication/pub.1075969712 schema:CreativeWork
188 https://app.dimensions.ai/details/publication/pub.1081003875 schema:CreativeWork
189 https://app.dimensions.ai/details/publication/pub.1081099943 schema:CreativeWork
190 https://app.dimensions.ai/details/publication/pub.1081429579 schema:CreativeWork
191 https://doi.org/10.1002/jsfa.2740180304 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040457414
192 rdf:type schema:CreativeWork
193 https://doi.org/10.1016/0005-2760(68)90088-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1008203060
194 rdf:type schema:CreativeWork
195 https://doi.org/10.1021/ac60171a016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055040847
196 rdf:type schema:CreativeWork
197 https://doi.org/10.1021/ac60242a004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055052563
198 rdf:type schema:CreativeWork
199 https://doi.org/10.1021/ed030p452 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055438172
200 rdf:type schema:CreativeWork
201 https://doi.org/10.1093/ajcn/11.6.554 schema:sameAs https://app.dimensions.ai/details/publication/pub.1076158056
202 rdf:type schema:CreativeWork
203 https://doi.org/10.1093/ajcn/13.6.385 schema:sameAs https://app.dimensions.ai/details/publication/pub.1076255459
204 rdf:type schema:CreativeWork
205 https://doi.org/10.1093/oxfordjournals.jbchem.a129194 schema:sameAs https://app.dimensions.ai/details/publication/pub.1081044676
206 rdf:type schema:CreativeWork
207 https://doi.org/10.1111/j.1753-4887.1972.tb05130.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1001982590
208 rdf:type schema:CreativeWork
 




Preview window. Press ESC to close (or click here)


...