Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method

Analytica Chimica Acta

Volumn 524, Issue 1-2 SPEC. ISS., 2004, Pages 191-200

  Sanches Silva, A ^a   Lopez Hernandez J ^a   Paseiro Losada, P ^a   Simal Lozano, J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Fatty acids; Gas chromatography; Light; Potato crisps

Indexed keywords

EXTRACTION; GAS CHROMATOGRAPHY; OXIDATION; VARIATIONAL TECHNIQUES;

DARKNESS; NATURAL LIGHT; POTATO CRISPS;

FATTY ACIDS;

DECANOIC ACID DERIVATIVE; FATTY ACID; FATTY ACID ESTER;

CONFERENCE PAPER; EXTRACTION; FOOD STORAGE; GAS CHROMATOGRAPHY; LIGHT EXPOSURE; LIPID OXIDATION; METHYLATION; POTATO; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; STANDARD; STATISTICAL SIGNIFICANCE;

SOLANUM TUBEROSUM;

EID: 4544384695     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2004.06.013     Document Type: Conference Paper

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