Investigation of heated and oxidized oils and fats by gradient elution liquid chromatography
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference17 articles.
1. Zur Analytik und Beurteilung von Fritürefetten I
2. Zur Analytik und Beurteilung von Fritürefetten II
3. Veränderungen an Fetten bei hohen Temperaturen
4. Methode zur Bestimmung dimerer Säuren in Ölen und Fetten
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1. Utilisation of HPLC to substitute preparative column chromatography for the quality survey of frying fats and oils;Biomedical Chromatography;1998-05
2. Regulating the use of degraded oil/fat in deep‐fat/oil food frying;Critical Reviews in Food Science and Nutrition;1997-11
3. The use of high performance liquid chromatography for the quality survey of frying fats and oils;Chromatographia;1997-01
4. Molecular weight averages as criteria for quality assessment of heated oils and fats;Journal of the American Oil Chemists' Society;1991-11
5. Chromatographic studies on fatty acid dinners: Gas-liquid chromatography, high performance liquid chromatography and thin-layer chromatography;Journal of the American Oil Chemists' Society;1989-09
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