Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...

Delta notation: 14:2

Other Names: structure ambiguous

Formula: C14H24O2

Mass: 224.18

Tetradecadienoic acid
Structure drawn at OPSIN (opsin.ch.cam.uk)

External Database IDs:
CAS registry:
SOFA Mol: M_400
Lipid Maps: ambiguous
PubChem:
ChEBI:

inchi:

stdinchi:

stdinchikey:

smiles:


Results

Displaying all 8 datapoints
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Evodia lenticellata Gaertn. 梧桐籽油质分析试验初报 . Preliminary Report on Oil Quality Analysis of Firmiana simplex (L.) W.Wight Seed Institute of forestry science of ZhongXiang County in Hubei province Practical Forestry Technology (1978) (10) 12-13 29.82 weight-%
Evodia ruticarpa Gaertn. 梧桐籽油质分析试验初报 . Preliminary Report on Oil Quality Analysis of Firmiana simplex (L.) W.Wight Seed Institute of forestry science of ZhongXiang County in Hubei province Practical Forestry Technology (1978) (10) 12-13 13.63 weight-%
Ajuga macrosperma FATTY-ACID COMPOSITION OF FLEURYA-INTERRUPTA AND AJUGA-MACROSPERMA Dinda, B.; Chel, G.; Das, A.; Poria, M.; Debnath, S. Journal of the Indian Chemical Society (1990) 67 528-528 6.12 GLC-Area-%
Fleurya interrupta FATTY-ACID COMPOSITION OF FLEURYA-INTERRUPTA AND AJUGA-MACROSPERMA Dinda, B.; Chel, G.; Das, A.; Poria, M.; Debnath, S. Journal of the Indian Chemical Society (1990) 67 528-528 5.16 GLC-Area-%
Sophora japonica Lipid Components of the Seed and the Flower of Sophora japonica L. Mitsuhashi, Tatsuo; Ichihara, Masami; Endo, Setsuko; Okazaki, Kaoru Bulletin of Tokyo Gakugei University. Series IV,Mathematics and natural sciences(ISSN:03716813) (1973) 25 107-110 1.2 GLC-Area-%
Berteroa incana The composition of the oil of Berteroa incana Goering, K. J.; Eslick, R.; Brelsford, D. L. Economic Botany (1965) 19 44-45 0.9
Lindera obtusiloba Unpublished unpublished results MRI (1995/1996) 0.2 GLC-Area-%
Camellia polyodonta F.C. How ex Hu 15株雅安红花油茶树茶籽含油率及脂肪酸组成分析_徐洲 GC-MS . Oil content and fatty acid composition of 15 Camellia polyodonta in ya'an XU Zhou; LI Qian-qian; ZHOU Qing-fen; LI Xu; DING Chun-bang Science and Technology of Food Industry (2014) 35(17) 305-308 0.0 weight-%