Oil characteristics of sweet and bitter kernels of 5 Iranian cultivars of almond, apricot and peach were determined. Fatty acid composition and fat constants of peach oil were very similar to those of almond oils. Apricot oils were considerably different from almond and peach oils. The differences, however, did not seem to be valuable for any practical use.
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Filsoof et al. (1976) studied this question.
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