Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and <i>Trans</i> Fatty Acids in Bakery Products Using Gas Chromatography

<table>Comparison of C18:1 <i>cis</i>-9 measurements (g/100 g) by GC-FID based on the KOCH<sub>3</sub>/HCl and TMS-DM derivatization procedures.</table>

The Scientific World Journal

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Figure 3

Figure 3: Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and <i>Trans</i> Fatty Acids in Bakery Products Using Gas Chromatography 

The Scientific World Journal

Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography

Figure 3