Identification and quantification of trans fatty acids in bakery products by gas chromatography-mass spectrometry after focused microwave Soxhlet extraction

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 859-867

  Priego Capote, F ^a   Ruiz Jimenez J ^a   de Castro, M D Luque ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Bakery products; GC MS; Microwave assisted Soxhlet extraction; Trans fatty acids

Indexed keywords

ESTER; TRANS FATTY ACID;

ANALYTIC METHOD; ARTICLE; CHEESE; DERIVATIZATION; ESTERIFICATION; FATTY ACID ANALYSIS; FOOD ANALYSIS; FOOD PROCESSING; GAS CHROMATOGRAPHY; LINEAR SYSTEM; MASS SPECTROMETRY; MICROWAVE RADIATION; QUANTITATIVE ANALYSIS; SAMPLE; SOLID; SOXHLET EXTRACTION; VALIDATION PROCESS;

EID: 33747027758     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.001     Document Type: Article

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