Determination of epoxidized soy bean oil (ESBO) in oily foods by GC–FID or GC–MS analysis of the methyl diepoxy linoleate

Author: Biedermann-Brem Sandra   Biedermann Maurus   Fankhauser-Noti Anja   Grob Koni   Helling Rüdiger  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.3, 2007-01, pp. : 309-314

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