A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components
- Egileak:
- J. Alberdi-Cedeno, M.L. Ibargoitia, G. Cristillo, P. Sopelana, M.D. Guillen
- Urtea:
- 2017
- Non argitaratua:
- Food Chemistry
- Liburukia:
- 221
- Hasierako orria - Amaierako orria:
- 1135 - 1144