Olive fruits, as do most oil crops, accumulate lipid in the form of different molecular species of triacylglycerols. Therefore, in discussing the biosynthesis of olive oil, one must consider, first, how the acyl chains are produced and, second, how these acyl chains are assembled onto the glycerol backbone.
CITATION STYLE
Harwood, J., & Sánchez, J. (2000). Lipid Biosynthesis in Olives. In Handbook of Olive Oil (pp. 61–77). Springer US. https://doi.org/10.1007/978-1-4757-5371-4_3
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