Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)-Reference-Cited by-同舟云学术

Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)

Published:2019-03 Issue: Volume:276 Page:129-139
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dave Anant C.,Ye Aiqian^ORCID,Singh Harjinder

Funder

Tertiary Education Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity;Appaiah;Journal of Food Science and Technology (New Delhi, India),2015

3. Composition of coconut testa, coconut kernel and its oil;Appaiah;Journal of the American Oil Chemists' Society,2014

4. Determination of phospholipids in dairy products by SPE/HPLC/ELSD;Avalli;Journal of Chromatography A,2005

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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