𝔖 Bobbio Scriptorium
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Determination of the fully saturated triglyceride composition of fats

✍ Scribed by R. Aneja; A. Bhati; R. J. Hamilton; F. B. Padley; D. A. Steven


Book ID
112822959
Publisher
Springer-Verlag
Year
1980
Tongue
English
Weight
445 KB
Volume
57
Category
Article
ISSN
0003-021X

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## Abstract The triglyceride composition of the kernel fat of 9 different mango varieties has been determined. Stearic and oleic acids represent respectively from 32.7 to 44.0% and from 43.7 to 53.4% of the total fatty acids. The remaining fatty acids were palmitic (6.7‐9.7%), linoleic (3.6‐6.9%),