文献
J-GLOBAL ID:201702222656843325
整理番号:17A0404928
溶媒または試薬を用いない1回のクロマトグラフランにおける最高揮発性と低揮発性微量食用油成分を特性化できる新しい方法論新しい成分の検出【Powered by NICT】
A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components
著者 (5件):
Alberdi-Cedeno Jon
(Food Technology, Lascaray Research Centre, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Ibargoitia Maria L.
(Food Technology, Lascaray Research Centre, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Cristillo Giovanna
(Food Technology, Lascaray Research Centre, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Sopelana Patricia
(Food Technology, Lascaray Research Centre, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Guillen Maria D.
(Food Technology, Lascaray Research Centre, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1135-1144
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)