Analytical study of the composition of fatty acid of mustard and mustard sauces.
In order to characterise mustard (whole seed or flour), mustard sauces with grain and mustard sauces in relation to their base seed, the concentrations of fatty acid were determinated by gas chromatography (GC). Erucic acid was the most abundant fatty acid component in mustard and mustard sauces (27...
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| Glavni autori: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Consejo Superior de Investigaciones Científicas
1999-12-01
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| Serija: | Grasas y Aceites |
| Teme: | |
| Online pristup: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/692 |
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