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The component fatty acids and glycerides of palm-kernel oil


, : The component fatty acids and glycerides of palm-kernel oil. J.Sci. Food Agric, 8: 166-170

Ester fractionation showed a specimen of palm kernel oil to consist of the following fatty acids: caprylic 2.4, capric 3.7, laurio 45.2, myristic 18.6, palmitic 8.5, stearic 2.5, arachidic 1.9, oleic 15.1 and linoleic 2.1 per cent, by weight.

US$19.90

DOI: 10.1002/jsfa.2740060309


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