Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8989| Title: | Quantitation and distribution of altered fatty acids in frying fats |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | Dimers,frying,HPSEC,oxidized fatty acids,oxidized triglycerides,polar compounds,polymers,thermoxidation |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8989 |
| ISSN: | 0003-021X |
| Link: | http://link.springer.com/article/10.1007%2FBF02540984 |
| Publisher: | Springer-Verlag |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tasioula_Margari-1995-Quantitation and distribution.pdf | 522.82 kB | Adobe PDF | View/Open Request a copy |
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