Fatty acids composition, neutral lipids and phospholipids fractionation in the Kernel lipids of three mango varieties

Faculty of Agriculture

Assiut University

Fatty acids composition, neutral lipids and phospholipids fractionation in the Kernel lipids of three mango varieties

Research Authors
Mohamed R. A. Rashwan
Research Department
Department of Food Science and Technology
Research Journal
Agricultural Sciences
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Rank
4
Research Vol
Vol. 21, No. 1
Research Year
1990
Research Pages
105 – 118