Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter
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DOI: 10.3390/foods12081626
Abstract: Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude… read more here.
Keywords: effect refining; butter; shea butter; fatty acids ... See more keywords