Comparison of gas chromatographic and gravimetric methods for quantization of total fat and fatty acids in foodstuffs
Author:
Publisher
FapUNIFESP (SciELO)
Subject
General Chemistry
Link
http://www.scielo.br/pdf/qn/v33n1/15.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Component analysis of fat, oil and grease in wastewater: challenges and opportunities;Analytical Methods;2023
2. Evaluation of nutritional and antinutritional compounds in a collection of Camelina sativa varieties;Journal of Crop Improvement;2022-12-30
3. Improvement of the extraction method with preliminary sample hydrolysis to determine the fat content in bakery products;“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev;2022
4. Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit;Molecules;2021-10-22
5. Analysis of the fat profile of industrialized food in Brazil with emphasis on trans-fatty acids;Journal of Food Composition and Analysis;2021-04
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