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© 2020 MJH Life Sciences and Chromatography Online. All rights reserved.
© 2020 MJH Life Sciences™ and Chromatography Online. All rights reserved.
For lipid-containing food products like mayonnaise, determining nonvolatile lipid oxidation products, the precursor compounds for rancidity, makes it possible to predict product shelf life at an earlier stage in product development. A method based on normal-phase liquid chromatography with atmospheric pressure photoionization-mass spectrometry (LC–APPI-MS) was developed for this purpose.