Reductive ester cleavage of acyl glycerides-GC-C/P-IRMS measurements of glycerol and fatty alcohols
- Author
- JOCHEN JUNG1 ; PUFF, Bianca1 ; EBERTS, Tatjana1 ; HENER, Uwe1 ; MOSANDL, Armin1
[1] Institut für Lebensmittelchemie, Biozentrum J.W. Goethe-Universität, Max-von-Laue-Str. 9, 60438 Frankfurt/Main, Germany - Source
European food research & technology (Print). 2007, Vol 225, Num 2, pp 191-197, 7 p ; ref : 21 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Authenticity assessment Carbon Fatty alcohols Food fat GC-C/P-IRMS Glycerol Isotope ratios Oxygen Reductive ester cleavage
- Keyword (fr)
- Adultération Alcool gras Aliment Carbone Ester Glycéride Glycérol Isotope Matière grasse Mesure Oxygène Ratio
- Keyword (en)
- Adulteration Fatty alcohol Food Carbon Ester Glyceride Glycerol Isotopes Fat Measurement Oxygen Ratio
- Keyword (es)
- Adulteración Alcohol graso Alimento Carbono Ester Glicérido Glicerol Isótopo Materia grasa Medida Oxígeno Ratio
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18802771
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-006-0403-0 
https://dx.doi.org/10.1007/s00217-006-0403-0
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