Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography. [electronic resource]

By: Contributor(s): Producer: 20050324Description: 75-81 p. digitalISSN:
  • 0021-9673
Subject(s): Online resources: In: Journal of chromatography. A vol. 1046
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Publication Type: Journal Article

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