Method for analysis of TAG formed by reaction of fish oil with hydrogenated soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 8, 2004, Pages 743-747

  López Hernández, Arnoldo ^a,b   Torres, Carlos F ^b   García, Hugo S ^a,b   Hill Jr , Charles G ^a,c  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b Wisconsin Electric Machines and Power Electronics Consortium   (United States)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Fish oil; HPLC; Interesterification; Triacylglycerol analysis

Indexed keywords

CARBON; CHEMICAL BONDS; ESTERIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROGENATION; SEPARATION; SOLVENTS;

FISH OIL; INTERESTERIFICATION; SOYBEAN OIL; TRIACYLGLYCEROL ANALYSIS;

OILS AND FATS;

GLYCINE MAX;

EID: 5444268810     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0972-x     Document Type: Article

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