Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis
Crossref DOI link: https://doi.org/10.1007/s11746-016-2837-2
Published Online: 2016-04-28
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Thomsen, Birgitte Raagaard
Yesiltas, Betül
Sørensen, Ann‐Dorit Moltke
Hermund, Ditte Baun
Glastrup, Jens
Jacobsen, Charlotte
Funding for this research was provided by:
Technical University of Denmark
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