Nutraceutical advantages and limitations of V. paradoxa fruit pulp and Shea butter

dc.contributor.author	OKAO, Moses
dc.date.accessioned	2023-12-13T08:48:01Z
dc.date.available	2023-12-13T08:48:01Z
dc.date.issued	2023
dc.identifier.citation	OKAO, Moses. Nutraceutical advantages and limitations of V. paradoxa fruit pulp and Shea butter. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 53. ISBN 978‐9975‐64‐363‐4.	en_US
dc.identifier.isbn	978‐9975‐64‐363‐4
dc.identifier.uri	http://repository.utm.md/handle/5014/25328
dc.description.abstract	In this review, the fatty acid profile of Shea butter and the proximate analysis of Shea fruit pulp is analysed alongside similar products. Therein, attention is focused on how these chemical compositions differ and the significance of these variations from nutraceutical and economic points of view.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	Vitellaria paradoxa	en_US
dc.subject	shea nuts	en_US
dc.subject	shea butter	en_US
dc.subject	chemical composition	en_US
dc.subject	fatty acids	en_US
dc.title	Nutraceutical advantages and limitations of V. paradoxa fruit pulp and Shea butter	en_US
dc.type	Article	en_US