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The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract

Matteo Perini1, Mauro Paolini1, Roberto Pace2

  • 1Experimental and Technological Services Department, Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.

Food Chemistry
|October 31, 2018
PubMed

Keywords:
AdulterationGC-IRMSMeat fatsPure fatty acidsSaw palmetto (Serenoa Repens) extract (SPE)

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