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Selectively increasing of polyunsaturated (18:2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

Salimon J 1 , Abdullah BM , Salih N

Affiliations 

  • 1 School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia. jumat@ukm.my
Chem Cent J, 2012;6(1):65.
PMID: 22747574 DOI: 10.1186/1752-153X-6-65

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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