A strategy for accurately and sensitively quantifying free and esterified fatty acids using liquid chromatography mass spectrometry

Fatty acid (FA) composition of foods dictates a diversity of aspects regarding food quality, ranging from product shelf life, sensory properties to nutrition. There is a challenge to quantitate FAs using liquid chromatography-mass spectrometry due to poor ionization efficiency and matrix effects. He...

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Detalles Bibliográficos
Autores principales: Feng, Xiaohui, Wang, Juan, Tang, Zhonghai, Chen, Bingyao, Hou, Xinhua, Li, Jing, Feng, Shengnan, Li, Peng, Meng, Qingshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9381817/
https://www.ncbi.nlm.nih.gov/pubmed/35990327
http://dx.doi.org/10.3389/fnut.2022.977076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9381817/
https://www.ncbi.nlm.nih.gov/pubmed/35990327
http://dx.doi.org/10.3389/fnut.2022.977076

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