Corrigendum to “Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products – 2-alkanones and lactones” [Food Chem.: X 21 (2024) 101074]
Main Authors: | Kanji Aoyagi, Shunji Kato, Daisuke Isaka, Yoshinori Sekiguchi, Yurika Otoki, Hidetaka Uehara, Kiyotaka Nakagawa |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2024-03-01
|
Series: | Food Chemistry: X |
Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400018X |
Similar Items
-
Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products – 2-alkanones and lactones
by: Kanji Aoyagi, et al.
Published: (2024-03-01) -
Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS
by: Hayato Takahashi, et al.
Published: (2022-08-01) -
Investigation of Lipoproteins Oxidation Mechanisms by the Analysis of Lipid Hydroperoxide Isomers
by: Shunji Kato, et al.
Published: (2021-10-01) -
Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
by: Ibuki Kusumoto, et al.
Published: (2023-01-01) -
Dietary triacylglycerol hydroperoxide is not absorbed, yet it induces the formation of other triacylglycerol hydroperoxides in the gastrointestinal tract
by: Takumi Takahashi, et al.
Published: (2022-11-01)