Malonaldehyde contents in vegetable oils and chips. Liquid chromatography-APCI-mass spectrometry method

Rivista Italiana delle Sostanze Grasse

Volumn 83, Issue 5, 2006, Pages 213-220

  Rovellini, P ^a  

^a Stazione Sperimentale per le Industrie degli Oli e dei Grassi   (Italy)

Author keywords

Chips; Food; HPLC APCI MS; Lipid oxidation; Malonaldehyde; Olive oils; Vegetable oils

Indexed keywords

EID: 35148820092     PISSN: 00356808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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