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Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analyses of food products.

作者信息

Sheppard A J, Hubbard W D, Prosser A R

出版信息

J Am Oil Chem Soc. 1974 Sep;51(9):416-8. doi: 10.1007/BF02635021.

DOI:10.1007/BF02635021
PMID:4413309
Abstract
摘要

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Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analyses of food products.
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引用本文的文献

1
Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol, and other sterols from food products.
J Am Oil Chem Soc. 1977 Feb;54(2):81-3. doi: 10.1007/BF02912395.
2
Comparison of total fat, fatty acids, cholesterol, and other sterols in mayonnaise and imitation mayonnaise.
J Am Oil Chem Soc. 1978 Jul;55(7):548A-9A. doi: 10.1007/BF02667261.

本文引用的文献

1
A simple method for the isolation and purification of total lipides from animal tissues.一种从动物组织中分离和纯化总脂质的简单方法。
J Biol Chem. 1957 May;226(1):497-509.