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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2017

Alea: 221

Orrialdeak: 1135-1144

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.11.046 GOOGLE SCHOLAR
Datuen iturria: Scopus