PUBLICACIÓN
Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method
ACCEDER A LA PUBLICACIÓN:
Perez-Palacios T., Solomando J.C., Ruiz-Carrascal J., Antequera T.
2022 Food Chemistry
Analytical Chemistry (Q1), Food Science (Q1), Medicine (miscellaneous) (Q1)
JCR: 8.8
SJR: 1.624
CITAS
16
DOI
10.1016/j.foodchem.2021.130995
EID
2-s2.0-85115034326
ISSN
0308-8146
EISSN
1873-7072
BIBTEX
@article{Ruiz Carrascal2022,title = {Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method},journal = {Food Chemistry},year = {2022},volume = {371},author = {Perez-Palacios, T. and Solomando, J.C. and Ruiz-Carrascal, J. and Antequera, T.}}
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