Evaluation of possible fraud in avocado oil-based products from the composition of fatty acids by GC-FID and lipid profile by ESI-MS
Adriela Albino Rydlewski, Jéssica S. Pizzo, Luciana Pelissari Manin, Marília Bellanda Galuch, Patrícia D. S. Santos, Caroline Zapiello, Oscar Oliveira Santos, Jesuí Vergílio Visentainer
Topics & Concepts
CosmeticsChemistryFood scienceElectrospray ionizationChromatographyFlame ionization detectorGas chromatographyGas chromatography–mass spectrometryFatty acidMass spectrometryOrganic chemistryBee Products Chemical AnalysisPlant biochemistry and biosynthesisTea Polyphenols and Effects