Analysis of carbonyl compounds in sea buckthorn for the...

Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

Sindhu Mathew, Carl Grey, Kimmo Rumpunen, Patrick Adlercreutz
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Volume:
126
Year:
2011
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2010.11.119
File:
PDF, 577 KB
english, 2011
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