Gas chromatography–mass spectrometry approach to study fatty acid profiles in fried potato crisps
2012 ◽
Vol 28
(1)
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pp. 31-39
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2014 ◽
Vol 106
(2)
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pp. 381-389
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2012 ◽
Vol 1255
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pp. 171-176
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2010 ◽
Vol 28
(7)
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pp. 668-672
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2010 ◽
Vol 411
(11-12)
◽
pp. 818-824
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2009 ◽
Vol 1216
(48)
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pp. 8545-8548
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