Two simplified approaches to the analysis of cereal lipids

• 31 December 1994
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 51  (2) , 231-235
• https://doi.org/10.1016/0308-8146(94)90263-1

Abstract

Keywords

• FATTY ACIDS
• CEREAL LIPIDS
• LIPID COMPONENTS
• LIPID SEPARATION
• LIPID CLASSES
• OPTIMIZATION
• ADAPTED