Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils-Reference-Cited by-同舟云学术

Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils

Published:2010-12 Issue:8 Volume:23 Page:772-776
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Azlan Azrina,Prasad K. Nagendra,Khoo Hock Eng,Abdul-Aziz Nurnadia,Mohamad Alina,Ismail Amin,Amom Zulkhairi

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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5. Fatty acid composition of Costa Rican foods including trans fatty acid content;Baylina;Journal of Food Composition and Analysis,2007

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