Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats

Author:

Lieb Veronika M.,Schuster Laura K.,Kronmüller Amrei,Schmarr Hans-GeorgORCID,Carle Reinhold,Steingass Christof B.ORCID

Funder

Adalbert-Raps-Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel;Abdalla;Food Chemistry,2007

2. Process design and techno-economic analysis of an integrated mango processing waste biorefinery;Arora;Industrial Crops and Products,2018

3. Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats;Azrina;Malaysian Journal of Nutrition,2015

4. Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: Heating thermograms;Chiavaro;Journal of Agricultural and Food Chemistry,2008

5. Assessment of ionic liquid stationary phases for the GC analysis of fatty acid methyl esters;Dettmer;Analytical and Bioanalytical Chemistry,2014

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