A Rapid GC-FID Method for the Determination of Fatty Acids in Walnut Oils and Their Use as Markers in Authenticity Studies
Author:
Funder
state scholarships foundation
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s12161-021-02157-3.pdf
Reference37 articles.
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3. Bada JC, León-Camacho M, Prieto M et al (2010) Characterization of walnut oils (Juglans regia L.) from Asturias, Spain. JAOCS, J Am Oil Chem Soc 87:1469–1474. https://doi.org/10.1007/s11746-010-1629-3
4. Bertrand B, Villarreal D, Laffargue A et al (2008) Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins. J Agric Food Chem 56:2273–2280. https://doi.org/10.1021/jf073314f
5. Chiu HH, Kuo CH (2020) Gas chromatography-mass spectrometry-based analytical strategies for fatty acid analysis in biological samples. J Food Drug Anal 28:60–73. https://doi.org/10.1016/j.jfda.2019.10.003
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