Regional variation in shea butter lipid and triterpene composition in four African countries
- Author
- DI VINCENZO, Daria1 ; MARANZ, Steve2 ; SERRAIOCCO, Arnaldo1 ; VITO, Raffaella1 ; WIESMAN, Zeev3 ; BIANCHI, Giorgio1
[1] Istituto Sperimentale per la Elaiotecnica, Contrada Fonte Umano 37, 65013 Città Sant'Angelo (PE), Italy
[2] ICRAF-Sahel, B.P. 320, Bamako, Mali
[3] Phyto-Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Ben Gurion University of the Negev, Beer Sheva 84105, Israel - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 19, pp 7473-7479, 7 p ; ref : 34 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Vitellaria paradoxa acetyl and cinnamyl polycyclic triterpenes chemometrics fat composition triglycerides
- Keyword (fr)
- Beurre karité Chimiométrie Composition chimique Lipide Matière grasse Pays Triglycéride Triterpène Variation Vitellaria paradoxa
- Keyword (en)
- Shea butter Chemometrics Chemical composition Lipids Fat Countries Triglyceride Triterpene Variations
- Keyword (es)
- Manteca karite Quimiometría Composición química Lípido Materia grasa País Triglicérido Triterpeno Variación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17111982
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf0509759 
https://dx.doi.org/10.1021/jf0509759
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