Analysis of trans fatty acids in deep frying oils by three different approaches

Analysis of trans fatty acids in deep frying oils by three different approaches

10.1016/j.foodchem.2009.02.083

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Bibliographic Details
Main Authors: Bansal, G., Zhou, W., Tan, T.-W., Neo, F.-L., Lo, H.-L.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
AOCS method Cd 14d-99
Attenuated total reflection spectroscopy
Deep frying
Elaidic acid
Gas chromatography
Negative second derivative absorbance method
Trans fatty acids
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75577
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Institution: National University of Singapore
Description
Summary:10.1016/j.foodchem.2009.02.083

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