Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method

Literals

ou: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.}}
dcterms:creator
- Perez-Palacios T.
dcterms:contributor
- Perez-Palacios T., Solomando J.C., Ruiz-Carrascal J., Antequera T.
ou:eid
- 2-s2.0-85115034326
vivo:identifier
- 2022-296
fabio:hasPublicationYear
- 2022
bibo:doi
- 10.1016/j.foodchem.2021.130995
bibo:eissn
- 1873-7072
bibo:issn
- 0308-8146
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85115034326&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85115034326&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85115034326&origin=inward
bibo:volume
- 371