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

10.1016/j.foodchem.2009.02.083

Saved in:

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
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore

id	sg-nus-scholar.10635-75577
record_format	dspace
spelling	sg-nus-scholar.10635-755772023-10-30T07:39:13Z Analysis of trans fatty acids in deep frying oils by three different approaches Bansal, G. Zhou, W. Tan, T.-W. Neo, F.-L. Lo, H.-L. CHEMISTRY AOCS method Cd 14d-99 Attenuated total reflection spectroscopy Deep frying Elaidic acid Gas chromatography Negative second derivative absorbance method Trans fatty acids 10.1016/j.foodchem.2009.02.083 Food Chemistry 116 2 535-541 FOCHD 2014-06-23T05:32:02Z 2014-06-23T05:32:02Z 2009-09-15 Article Bansal, G., Zhou, W., Tan, T.-W., Neo, F.-L., Lo, H.-L. (2009-09-15). Analysis of trans fatty acids in deep frying oils by three different approaches. Food Chemistry 116 (2) : 535-541. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2009.02.083 03088146 http://scholarbank.nus.edu.sg/handle/10635/75577 000266660200021 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	AOCS method Cd 14d-99 Attenuated total reflection spectroscopy Deep frying Elaidic acid Gas chromatography Negative second derivative absorbance method Trans fatty acids
spellingShingle	AOCS method Cd 14d-99 Attenuated total reflection spectroscopy Deep frying Elaidic acid Gas chromatography Negative second derivative absorbance method Trans fatty acids Bansal, G. Zhou, W. Tan, T.-W. Neo, F.-L. Lo, H.-L. Analysis of trans fatty acids in deep frying oils by three different approaches
description	10.1016/j.foodchem.2009.02.083
author2	CHEMISTRY
author_facet	CHEMISTRY Bansal, G. Zhou, W. Tan, T.-W. Neo, F.-L. Lo, H.-L.
format	Article
author	Bansal, G. Zhou, W. Tan, T.-W. Neo, F.-L. Lo, H.-L.
author_sort	Bansal, G.
title	Analysis of trans fatty acids in deep frying oils by three different approaches
title_short	Analysis of trans fatty acids in deep frying oils by three different approaches
title_full	Analysis of trans fatty acids in deep frying oils by three different approaches
title_fullStr	Analysis of trans fatty acids in deep frying oils by three different approaches
title_full_unstemmed	Analysis of trans fatty acids in deep frying oils by three different approaches
title_sort	analysis of trans fatty acids in deep frying oils by three different approaches
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/75577
_version_	1781783436800819200

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

Similar Items