Determination of Hexanal as Indicator of the Lipidic Oxidation State in Potato Crisps Using Gas Chromatography and High-Performance Liquid Chromatography

AuthID
 P-00F-TWV
4
Author(s)
Rodriguez Bernaldo De Quiros, A
·
Lopez Hernandez, J
·
Paseiro Losada, P
Tipo de Documento
Article
Year published
2004
Publicado
in Journal of Chromatography A, ISSN: 0021-9673
Volume: 1046, Número: 1-2, Páginas: 75-81
Indexing
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 15387173
SCOPUS: 2-s2.0-4043055113
Source Identifiers
ISSN: 0021-9673
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