MALDI-TOF mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5391-5400

  Picariello, Gianluca ^a   Paduano, Antonello ^b   Sacchi, Raffaele ^b   Addeo, Francesco ^a,b  

^a CNR   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

MALDI TOF MS; Polar and nonpolar fractions; Sunflower oil; Thermo oxidation; Virgin olive oil

Indexed keywords

VEGETABLE OIL;

ARTICLE; CHEMISTRY; EVALUATION; HEAT; MASS SPECTROMETRY; METHODOLOGY; OXIDATION REDUCTION REACTION;

HOT TEMPERATURE; OXIDATION-REDUCTION; PLANT OILS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

HELIANTHUS;

EID: 67649322213     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9008795     Document Type: Article

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