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Evaluation of carbonyl species in fish oil: An improved LC–MS/MS method
Joon Hyuk Suh,
Chi Tang Ho
, Yu Wang
School of Environmental and Biological Sciences, Food Science
Research output
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Contribution to journal
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Article
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peer-review
14
Scopus citations
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Dive into the research topics of 'Evaluation of carbonyl species in fish oil: An improved LC–MS/MS method'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Fish Oils
100%
4-hydroxy-2-hexenal
32%
2,4-dinitrophenylhydrazine
28%
Glyoxal
26%
Acrolein
23%
Pyruvaldehyde
22%
Solid Phase Extraction
22%
Food Safety
20%
Omega-3 Fatty Acids
17%
Tandem Mass Spectrometry
17%
Limit of Detection
17%
Liquid Chromatography
16%
Calibration
16%
Quality Control
15%
Poisons
12%
Agriculture & Biology
fish oils
87%
acrolein
23%
methodology
21%
solid phase extraction
20%
omega-3 fatty acids
16%
liquid chromatography
16%
toxic substances
15%
calibration
15%
food safety
15%
detection limit
15%
tandem mass spectrometry
15%
quality control
14%
sampling
11%