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Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography
A. Sanches-Silva, A. Rodríguez-Bernaldo de Quirós, J. López-Hernández, P. Paseiro-LosadaVolume:
1046
Year:
2004
Language:
english
Pages:
7
DOI:
10.1016/j.chroma.2004.06.101
File:
PDF, 185 KB
english, 2004