HPLC Analysis of Oxidative and Polymerized Decomposition Products in Commercial Vegetable Oils and Heated Fats
Author:
Affiliation:
1. KabiVitrum AB, E O. Box 12170, S‐10224 Stockholm, Sweden
2. Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903, USA
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19860880203
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1. A new analytical procedure to differentiate virgin or non‐refined from refined vegetable fats and oils;European Journal of Lipid Science and Technology;2000-05
2. Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature;Journal of the Science of Food and Agriculture;1997-08
3. Isolation and quantification of polymers from autoxidized fish oils by high-performance size-exclusion chromatography with an evaporative mass detector;Journal of Chromatography A;1991-08
4. Analysis of polymers from autoxidized marine oils by gel permeation HPLC using a light-scattering detector;Lipids;1991-03
5. Combination of adsorption and size-exclusion chromatography for the determination of fatty acid monomers, dimers and polymers;Journal of Chromatography A;1990-01
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