Gas chromatography–mass spectrometry approach to study fatty acid profiles in fried potato crisps

2012 ◽  
Vol 28 (1) ◽  
pp. 31-39 ◽  
Author(s):  
Pilar Manzano ◽  
Juan Carlos Diego ◽  
María Jesús Nozal ◽  
José Luis Bernal ◽  
José Bernal
LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 430-436 ◽  
Author(s):  
Xiaoman Sun ◽  
Liangxiao Zhang ◽  
Peiwu Li ◽  
Baocheng Xu ◽  
Fei Ma ◽  
...  

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