Concentrations of phytanic acid and pristanic acid are higher in organic than in conventional dairy products from the German market

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 746-752

  Vetter, Walter ^a   Schröder, Markus ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Branched chain fatty acids; Dairy products; Food authenticity; Gas chromatography mass spectrometry; Organic food; Phytanic acid; Pristanic acid

Indexed keywords

14 METHYLHEXADECANOIC ACID; CHLOROPHYLL; FATTY ACID; PALMITIC ACID DERIVATIVE; PHYTANIC ACID; PHYTOL; PRISTANIC ACID; TERPENOID DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BIOTA; DAIRY PRODUCT; DEGRADATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; GERMANY; MASS SPECTROMETRY; RUMEN MICROORGANISM;

MAMMALIA;

EID: 70350565382     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.027     Document Type: Article

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