Classification of vegetable oils according to their botanical origin using n-alkane profiles established by GC

Classification of vegetable oils according to their botanical origin using n-alkane profiles established by GC–MS

Published:2015-01 Issue: Volume:167 Page:36-39
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Troya F.,Lerma-García M.J.,Herrero-Martínez J.M.,Simó-Alfonso E.F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Gli idrocarburi contenuti nella frazione insaponificabile di alcuni olii vegetali (Hydrocarbons contained in the unsaponifiable fraction of some vegetable oils);Capella;Rivista Italiana delle Sostanze Grasse,1963

4. Quantification of free and esterified sterols in Portuguese olive oils by solid-phase extraction and gas chromatography-mass spectrometry;Cunha;Journal of Chromatography A,2006

5. Gas chromatography of unsaponifiable matter. III. Identification of hydrocarbons, aliphatic alcohols, tocopherols, triterpenoid alcohols and sterols present in olive oils;Eisner;Journal of the Association of Official Analytical Chemists,1965

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