Determination of the triacylglycerol content for the identification and assessment of purity of shea butter fat, peanut oil, and palm kernel oil using maldi-tof/tof mass spectroscopic technique-Reference-Cited by-同舟云学术

Determination of the triacylglycerol content for the identification and assessment of purity of shea butter fat, peanut oil, and palm kernel oil using maldi-tof/tof mass spectroscopic technique

Published:2016-09-12 Issue:2 Volume:20 Page:271-280
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Badu Mercy¹,Awudza A. M. Johannes¹

Affiliation:

1. Kwame Nkrumah University of Science and Technology, Chemistry Department, Kumasi, Ghana

Funder

Philip C. Andrews Lab, Department of Biological Chemistry

University of Michigan Africa Presidential Scholars Program

University of Michigan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1155056

Reference35 articles.

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2. Oil Content and Fatty Acids Composition inBrassicaSpecies

3. Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review

4. Lovett, P. The Shea Butter Value Chain: Production, Transformation, and Marketing in West Africa; USAID West Africa Trade and Investment Hub: Accra, Ghana, 2004; 1–40.

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