Figure 5. Fatty acids chromatograms of mango seed kernel oils (MKOs) from Kent (A); Keitt (B) and Amelie (C) varieties

From

Mango Seed Kernel Starch and Fat as Potential Substitutes for Food and Non-Food Applications

Dao Klognin, Lessoy Thierry Zoué, Essoma Edwige Akoa, Sébastien Niamké

American Journal of Food Science and Technology. 2025, 13(3), 38-44 doi:10.12691/ajfst-13-3-1