Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats.
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DOI: 10.1016/j.foodres.2018.08.070
Abstract: Mango processing generates high amounts of unexploited kernels. Lipid profiles and thermal behaviour of kernel fats from seven Mangifera indica L. cultivars originating from Latin America and Thailand were characterised. Total lipid contents ranged between… read more here.
Keywords: mangifera indica; acids triacylglycerols; fatty acids; kernel fats ... See more keywords