Recognition of mild deodorization of edible oils by the loss of volatile components
- 1 September 1994
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 199 (3) , 191-194
- https://doi.org/10.1007/bf01193441
Abstract
No abstract availableKeywords
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- Deactivation of precolumns for capillary GC by a thin layer of OV-1701Journal of High Resolution Chromatography, 1994
- Reproducibility of results from LC‐GC of sterols and wax esters in olive oilsJournal of High Resolution Chromatography, 1989