Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils

Journal of Chromatography A

Volumn 844, Issue 1-2, 1999, Pages 77-86

  Gomes, T ^a   Caponio, F ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Diglycerides; Fats; Food analysis; Triglycerides; Vegetable oils

Indexed keywords

DIACYLGLYCEROL; TRIACYLGLYCEROL; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; FOOD ANALYSIS; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; LIPID ANALYSIS; OXIDATION; POLYMERIZATION; PRIORITY JOURNAL; QUANTITATIVE ASSAY;

CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIGLYCERIDES; FATTY ACIDS, NONESTERIFIED; HYDROLYSIS; OXIDATION-REDUCTION; PLANT OILS; SENSITIVITY AND SPECIFICITY; STEROLS; TRIGLYCERIDES; TRITERPENES;

ARACHIS HYPOGAEA;

EID: 0032993383     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(99)00321-0     Document Type: Article

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