Classification of vegetable oils according to their botanical origin using amino acid profiles established by High Performance Liquid Chromatography with UV-vis detection: A first approach

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 1149-1154

  Concha Herrera, V ^a   Lerma Garcia M J ^b   Herrero Martinez J M ^b   Simo Alfonso E F ^b  

^a UNIVERSIDAD AUTÓNOMA DE ZACATECAS   (Mexico)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Amino acid profiles; Botanical origin; Linear discriminant analysis; o Phthaldialdehyde; Vegetable oils

Indexed keywords

AMINO ACID; ARGININE; LEUCINE; PHENYLALANINE; PHTHALALDEHYDE; SERINE; VEGETABLE OIL;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH MEASUREMENT; PROTEIN HYDROLYSIS; PROTEIN ISOLATION; ULTRAVIOLET SPECTROSCOPY;

ARACHIS HYPOGAEA; CORYLUS; GLYCINE MAX; PERSEA AMERICANA; ZEA MAYS;

EID: 74849116007     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.046     Document Type: Article

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