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Jin J, Wang Y, Su H, Warda P, Xie D, Liu Y, Wang X, Huang J, Jin Q, Wang X. Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1253096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jun Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yue Wang
- State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority of Zhangjiagang Entry–Exit Inspection and Quarantine Bureau, Zhangjiagang, P.R. China
| | - Hang Su
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Pembe Warda
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Ministry of Health, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Dan Xie
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Joint Laboratory for Deep processing of Marine Biological Resources, ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Wuxi, P. R. China
| | - Yijun Liu
- State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority of Zhangjiagang Entry–Exit Inspection and Quarantine Bureau, Zhangjiagang, P.R. China
| | - Xiaosan Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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