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Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique Cover

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
By: Ewa Szpyrka,  Magdalena Podbielska and  Paulina Książek-Trela  
Open Access
|Dec 2022

Authors

Ewa Szpyrka

eszpyrka@ur.edu.pl

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszow, Poland

Magdalena Podbielska

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszow, Poland

Paulina Książek-Trela

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszow, Poland
DOI: https://doi.org/10.2478/aucft-2022-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 171 - 182
Submitted on: Sep 6, 2022
Accepted on: Dec 9, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
fatty acids,
FAME,
gas chromatography,
mass spectrometry,
SIM mode,
food
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Ewa Szpyrka, Magdalena Podbielska, Paulina Książek-Trela, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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