COMPARATIVE ANALYSIS OF THE LIPID CLASSES, FATTY ACID AND PHOSPHOLIPID PROFILES OF THREE SPECIES OF CITRUS FRUITS

Autor: Olatunya, Ayomadewa M., Ajaja, Abimbola K., Emmanuel Akintayo

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 22, Iss 2, Pp 191-199 (2021)
Web of Science

The oils extracted from the seeds of three species of citrus fruits were analyzed for their lipid classes, fatty acid composition, phospholipid profile and physicochemical properties. The seed oils were extracted using Soxhlet extraction method and t

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https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202102&vol=2&aid=5273