Oleik asit
Kaynaklar

1 2  "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. 2000. doi:10.1002/14356007.a10_173. ISBN 978-3-527-30673-2.
↑  Bailey and Bailey (1929). "An Etymological Dictionary of Chemistry and Mineralogy". Nature. 124 (3134): 789-790. doi:10.1038/124789b0.
↑  "9-Octadecenoic acid". PubChem, National Center for Biotechnology Information, US National Library of Medicine. 14 Temmuz 2018. 13 Aralık 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 19 Temmuz 2018.
1 2  Ntambi, James M. (2003). "Recent insights into stearoyl-CoA desaturase-1". Current Opinion in Lipidology. 14 (3): 255-61. doi:10.1097/00041433-200306000-00005. PMID 12840656.
↑  "Olive Oil and Olive-Pomace Oil Grades and Standards | Agricultural Marketing Service". www.ams.usda.gov. 31 Ekim 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 20 Ocak 2016.
↑  Villarreal-Lozoya (2007). "Phytochemical constituents and antioxidant capacity of different pecan Carya illinoinensis (Wangenh.) K. Koch] cultivars". Food Chemistry. 102 (4): 1241-1249. doi:10.1016/j.foodchem.2006.07.024.
↑  "Comparison of Dietary Fats Chart". Canola Council of Canada. 6 Haziran 2008 tarihinde kaynağından arşivlendi. Erişim tarihi: 3 Eylül 2008.
↑  Moore (1989). "The Inheritance of High Oleic Acid in Peanut". The Journal of Heredity. 80 (3): 252-3. doi:10.1093/oxfordjournals.jhered.a110845.
↑  "Nutrient database, Release 25". United States Department of Agriculture. 16 Ocak 2012 tarihinde kaynağından arşivlendi. (NDB ID: 04678, 04584)
↑  Nasaruddin (2013). "Komposisi Proksimat dan Komponen Asid Lemak Durian Kuning (Durio graveolens) Sabah" [Proximate and Fatty Acid Composition of Sabah Yellow Durian (Durio graveolens)] (PDF). Sains Malaysiana (Malayca). 42 (9): 1283-1288. ISSN 0126-6039. OCLC 857479186. 15 Eylül 2019 tarihinde kaynağından arşivlendi (PDF). Erişim tarihi: 28 Kasım 2017.
↑  Nutter (1943). "The chemical composition of depot fats in chickens and turkeys". Oil & Soap. 20 (11): 231-4. doi:10.1007/BF02630880.
↑  "Dicarboxylic Acids, Aliphatic". Ullmann's Encyclopedia of Industrial Chemistry. 2000. doi:10.1002/14356007.a08_523. ISBN 978-3-527-30673-2.
↑  Tardy (2011). "Ruminant and industrial sources of trans-fat and cardiovascular and diabetic diseases". Nutrition Research Reviews. 24 (1): 111-117. doi:10.1017/S0954422411000011. PMID 21320382.
↑  Breuer (1987). "Separation of fatty acids or methyl esters including positional and geometric isomers by alumina argentation thin-layer chromatography". J. Chromatogr. Sci. 25 (7): 302-306. doi:10.1093/chromsci/25.7.302. PMID 3611285.
↑  Marinescu (2009). "Ethenolysis Reactions Catalyzed by Imido Alkylidene Monoaryloxide Monopyrrolide (MAP) Complexes of Molybdenum". J. Am. Chem. Soc. 131 (31): 10840-10841. doi:10.1021/ja904786y. PMID 19618951.
↑  "Ingredientes Cosméticos". Diccionario de Ingredientes. 4th. 2009. s. 428. ISBN 978-84-613-4979-1.
↑  Handbook of Food, Drug, and Cosmetic Excipients. 1992. ss. 247-8. ISBN 978-0-8493-3585-3.
↑  Julien (1986). "Oleic acid lung injury in sheep". Journal of Applied Physiology. 60 (2): 433-40. doi:10.1152/jappl.1986.60.2.433. PMID 3949648.
↑  Yin (11 Eylül 2017). "Quantitative Analysis of Different Formation Modes of Platinum Nanocrystals Controlled by Ligand Chemistry". Nano Letters. 17 (10): 6146-6150. doi:10.1021/acs.nanolett.7b02751. PMID 28873317.
↑  "You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc. 3 Mart 2009 tarihinde kaynağından arşivlendi. Erişim tarihi: 14 Mart 2009.
↑  Teres (2008). "Oleic acid content is responsible for the reduction in blood pressure induced by olive oil". Proceedings of the National Academy of Sciences. 105 (37): 13811-6. doi:10.1073/pnas.0807500105. PMC 2544536 $2. PMID 18772370.
↑  Pala (2001). "Erythrocyte Membrane Fatty Acids and Subsequent Breast Cancer: A Prospective Italian Study". JNCI Journal of the National Cancer Institute. 93 (14): 1088-95. doi:10.1093/jnci/93.14.1088. PMID 11459870.
↑  "Dietary fat, olive oil intake and breast cancer risk". International Journal of Cancer. 58 (6): 774-780. 1994. doi:10.1002/ijc.2910580604. PMID 7927867.
↑  "FDA Completes Review of Qualified Health Claim Petition for Oleic Acid and the Risk of Coronary Heart Disease". FDA (İngilizce). 20 Aralık 2019. 10 Eylül 2019 tarihinde kaynağından arşivlendi.
↑  Aladedunye (December 2013). "Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content". Food Chemistry. 141 (3): 2373-2378. doi:10.1016/j.foodchem.2013.05.061. PMID 23870970.
↑  "High-oleic canola oils and their food applications". The American Oil Chemists' Society. 10 Haziran 2020 tarihinde kaynağından arşivlendi.
↑  TRANSforming the Food Supply. June 2006. ISBN 0-662-43689-X. 3 Ocak 2007 tarihinde kaynağından arşivlendi. Erişim tarihi: 7 Ocak 2007.
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