Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database

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Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database

Cited by 2 publications

References 20 publications

Review of the Application of Molecular Spectroscopic and Chromatographic-based Methods for Determination of Trans Fatty Acids in Food Products

Review of the Application of Molecular Spectroscopic and Chromatographic-based Methods for Determination of Trans Fatty Acids in Food Products

Tomato pomace-derived nitrated fatty acids: Synthesis and antiplatelet activity

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