Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat

  1. López-Fernández, O.
  2. Domínguez, R.
  3. Santos, E.M.
  4. Pateiro, M.
  5. Munekata, P.E.S.
  6. Campagnol, P.C.B.
  7. Lorenzo, J.M.
Aldizkaria:
Food Analytical Methods

ISSN: 1936-976X,  1936-9751

Argitalpen urtea: 2022

Alea: 15

Zenbakia: 4

Orrialdeak: 1118-1131

Mota: Artikulua

DOI: 10.1007/S12161-021-02226-7 GOOGLE SCHOLAR
Datuen iturria: Scopus