Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis on trans-18:1 acids. Application to the study of seasonal variations in French butters

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ISTAB, Laboratoire de Lipochimie Alimentaire, Université Bordeaux 1, 33405, Talence Cedex, France [1 ]
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JAOCS J Am Oil Chem Soc | 1600年 / 12卷 / 1471-1483期
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Metal ions
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