Comprehensive characterization of lipids from Amazonian vegetable oils by mass spectrometry techniques
- Author
- BATAGLION, Giovana A1 ; DA SILVA, Felipe M. A2 ; SANTOS, Jandyson M1 ; DOS SANTOS, Fábio N1 ; BARCIA, Milene T3 ; DE LOURENCO, Caroline C4 ; SALVADOR, Marcos J4 ; GODOY, Helena T3 ; EBERLIN, Marcos N1 ; KOOLEN, Hector H. F2
[1] Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil
[2] Department of Chemistry, Federal University of Amazonas (UFAM), 69077-000 Manaus, AM, Brazil
[3] Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
[4] Pharmacy Course, BTPB, Institute of Biology, University of Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil - Source
Food research international. 2014, Vol 64, pp 472-481, 10 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Amazonian oils Andiroba Castor Coconut Mass spectrometry
- Keyword (fr)
- Caractérisation Huile végétale Lipide Noix coco Spectrométrie masse
- Keyword (en)
- Characterization Vegetable oil Lipids Coconut Mass spectrometry
- Keyword (es)
- Caracterización Aceite vegetal Lípido Coco Espectrometría masa
- 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
- 28848780
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
10.1016/j.foodres.2014.07.011 
https://dx.doi.org/10.1016/j.foodres.2014.07.011
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