FATTY ACIDS DETERMINATION IN TROUT PLASMA AND MEAT BY GC-MS

The aim of this study was to develop a simple and reliable GC-MS method to compare the fatty acids in trout plasma and meat. The lipids were extracted from 0.5 mL of plasma and 1 g of meat using chloroform: methanol 1:2 (v:v) and then derivatized into fatty acids methyl esters (FAMEs) by esterifica...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Studia Universitatis Babes-Bolyai Chemia
المؤلفون الرئيسيون: Niculina-Sonia SUVAR, Elena HORJ, Paula PODEA, Andreea Maria IORDACHE, Daniel Ioan COCAN, Monica CULEA
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Babes-Bolyai University 2015-06-01
الموضوعات:
DHA, EPA, essential fatty acids, FAME, GC-MS, SFA, UFA
الوصول للمادة أونلاين:https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8433

الانترنت

https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8433

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