A GC-FID Method for the Comparison of Acid- and Base-Catalyzed Derivatization of Fatty Acids to FAMEs in Three Edible OilsAplikace | 2013 | Thermo Fischer ScientificInstrumentace

GC, GC kolony, Spotřební materiál

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Thermo Fischer Scientific

Klíčová slova

scientific, fatty, response, esterified, retention, reacti, fames, esterification, base, fat, fisher, min, thermo, acid, grade, fame, vap, acids, hplc, time, potassium, matrices, hydroxide, triplus, part, iii, hypo, three, esters, cis, syringe, phased, using, margarine, unknown, number, catalyzed, therm, fid, palm, methanol, autosampler, converting, evaporator, trace, butter, reference, methyl, compared, food

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