Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry-Reference-Cited by-同舟云学术

Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry

Published:2019-06-27 Issue:1 Volume:55 Page:165-174
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Yongyong¹^ORCID,Jiang Bin²,Lou Yongjiang¹,Shi Quan³,Zhuang Rongyu¹,Zhan Zhao‐Wen²

Affiliation:

1. College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang 315211 China

2. State Key Laboratory of Organic Geochemistry Guangzhou Institute of Geochemistry, Chinese Academy of Sciences Wushan Guangzhou 510640 China

3. State Key Laboratory of Heavy Oil Processing China University of Petroleum Beijing102249China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14258

Reference33 articles.

1. Determination of the fatty acid composition of saponified vegetable oils using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

2. Genetically modified foods: safety, risks and public concerns—a review

3. Rapid and sensitive determination of fatty acids in edible oil by liquid chromatography-electrospray ionization tandem mass spectrometry

4. Characterization of Vegetable Oils by Electrospray Ionization Mass Spectrometry Fingerprinting: Classification, Quality, Adulteration, and Aging

5. Application of ESI and MALDI‐TOF MS for triacylglycerols analysis in edible oils

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