| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539737 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Lower solvent volumes can be used to quantify fatty acids with AOAC method. ⺠Mono- and poly-unsaturated fatty acids were underestimated with ISO method. ⺠Lipid peroxidation was lowest with ISO method, which uses high temperatures.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ameer Y. Taha, Adam H. Metherel, Ken D. Stark,