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Fatty acid

Murraya koenigii (Linn.) Spreng.: An opulent source of fatty acid

Shahin Aziz*

Int. J. Biosci. 28(4), 116-122, April 2026.

DOI: https://dx.doi.org/10.12692/ijb/28.4.116-122

Keywords: Fatty acid, Gas Chromatography–Mass Spectrometry (GC-MS), Murraya koenigii L.

Study on the egg components and fatty acid composition of organic egg and commercially available table eggs obtained from different establishments commonly consumed in Riyadh

Nawal A. Albader, Shaista Arzoo, Doha M. Al Nouri, Manal Abdulaziz Binobead, Farah Fayez Alfayez

Int. J. Biosci. 25(2), 172-179, August 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.2.172-179

Keywords: Commercial establishments, Egg, Egg components, Fatty acid, Organic

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