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The Scientific World Journal
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2014
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Article
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Tab 3
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Research Article
Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and
Trans
Fatty Acids in Bakery Products Using Gas Chromatography
Table 3
Correlation coefficients between the KOCH
3
/HCl method and TMS-DM method.
Fatty acids
Correlation coefficients (
) for g/100 g
C12:0
0.91
C14:0
0.89
C16:0
0.99
C18:0
0.95
C18:1
trans
-9
0.96
C18:1
0.98
C18:2
trans
-9,12
0.86
C18:2
0.94
C18:3
0.89