Determination of fatty acid compositions of some important almond (Prunus amygdalus L.) varieties selected from Tokat province and Eagean region of Turkey
Ömer Beyhan1*, Mehmet AktaÅŸ2, Necmettin Yilmaz3, Nurten ÅžimÅŸek4 and
Resul GerçekçioÄŸlu5
1Vocational School of Akyazi, Sakarya University, 54400, Sakarya, Turkey.
2Department of Biochemistry, Faculty of Medicine, Erzincan University, 24030, Erzincan, Turkey.
3Department of Biology, Faculty of Science and Art, GaziosmanpaÅŸa University, 60000, Tokat, Turkey.
4Department of Biology, Graduate School of Science , GaziosmanpaÅŸa University, 60000, Tokat, Turkey.
5Department of Horticulture, Faculty of Agriculture, GaziosmanpaÅŸa University, 60000, Tokat, Turkey.
Email: [email protected], [email protected]