Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards
Pilar Gómez‐CortésDivision of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USAGavin L. SacksDepartment of Food Science, Cornell University, Ithaca, NY 14853, USA; New York State Agricultural Experiment Station, Geneva, NY 14456, USAJ. Thomas BrennaDivision of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USA; Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Electronic address: [email protected]
2014en
ABI
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