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Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch
BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, me...
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| Publicado no: | J Sci Food Agric |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley & Sons, Ltd
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4283047/ https://ncbi.nlm.nih.gov/pubmed/24132804 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/jsfa.6449 |
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