Gas chromatography-mass spectrometry approach to study fatty acid profiles in fried potato crisps

Journal of Food Composition and Analysis

Volumn 28, Issue 1, 2012, Pages 31-39

  Manzano, Pilar ^a   Diego, Juan Carlos ^a   Nozal, María Jesús ^a   Bernal, José Luis ^a   Bernal, José ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Fatty acids profiles; Food analysis; Food composition; Frying oils; GC MS; Potato crisps; Principal component analysis; Soxhlet extraction; Two way ANOVA

Indexed keywords

SOLANUM TUBEROSUM;

EID: 84866266766     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.07.003     Document Type: Article

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