Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation-Reference-Cited by-同舟云学术

Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation

Published:2017-03-20 Issue:11 Volume:20 Page:2817-2829
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jin Jun¹,Wang Yue²,Su Hang¹,Warda Pembe¹³,Xie Dan¹⁴,Liu Yijun²,Wang Xiaosan¹,Huang Jianhua¹,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China

2. State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority of Zhangjiagang Entry–Exit Inspection and Quarantine Bureau, Zhangjiagang, P.R. China

3. Ministry of Health, Zanzibar Food and Drugs Board, Zanzibar, Tanzania

4. Joint Laboratory for Deep processing of Marine Biological Resources, ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Wuxi, P. R. China

Funder

The Natural Science Foundation of Jiangsu Province

Program of Science and Technology Department of Jiangsu Province

Graduate Research and Innovation Projects in Jiangsu Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1253096

Reference50 articles.

1. Studies on Mango (Mangifera indica, L.) Kernel Fat of Some Kenyan Varieties in Meru