A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

  1. Alberdi-Cedeño, J.
  2. Ibargoitia, M.L.
  3. Cristillo, G.
  4. Sopelana, P.
  5. Guillén, M.D.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2017

Ausgabe: 221

Seiten: 1135-1144

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2016.11.046 GOOGLE SCHOLAR