Premium
An improved gas chromatography‐based approach for characterisation of fatty acids in fresh basil seed oil
Author(s) -
Li Tian,
Guo Qin,
Qu Yang,
Li Yujie,
Wang Xinping,
Sun Zhigao,
Wang Qiang
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14885
Subject(s) - chemistry , linoleic acid , gas chromatography , chromatography , conjugated linoleic acid , fatty acid , linolenic acid , oleic acid , food science , organic chemistry , biochemistry
An improved gas chromatography‐based analytical method was successfully applied to separate and identify fatty acids in fresh basil seed oil and the formation mechanisms of fatty acids were characterised by this method.