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Journal of the science of food and agriculture • 2019 | View Paper
“… oleic acid (81.73%) MoO into the blends resulted in the reduction of palmitic acid content … 17.17% and 54.66% to 14.39% and lauric acid content of PKO and VCO from 50.63% to 17.70% and 51.… and degree of unsaturation were increased in all blends.”