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Article Title
The Effect of Refining Process on the Oxidative Stability, Thermal Stability, and Fatty Acid Composition of Shea Olein
Authored by
Korede A. O.
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria and Department of Veterinary Physiology and Biochemistry, University of Ibadan, Nigeria.
Ade-Omowaye B. I. O.
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Akande E. A
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Adebo O. A.
Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.
Meijboom R.
Department of Chemical Sciences, University of Johannesburg, South Africa.
Bello O.S.
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.