Publication | Open Access

Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSD

Food ChemistryChemical EngineeringEngineeringFame DerivativesFood AnalysisChemical CompositionOrganic ChemistryAnalytical ChemistryFood EngineeringChemistryEdible Vegetable OilsOxidation ProductsChromatographyHealth Sciences