[ASAP] Strategies for UHPLC-MS/MS-Based Analysis of Different Classes of Acyl Chain Oxidation Products Resulting from Thermo-Oxidation of Sitostanyl Oleate

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b05197

Source: Journal of Agricultural and Food Chemistry - October 16, 2019 Category: Food Science Authors: Birgit Scholz †, Veronika Stiegler†, Wolfgang Eisenreich‡, and Karl-Heinz Engel*† Source Type: research