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By reductive glyceride cleavage food fats of different origin, converted to free glycerol and to fatty alcohols of the corresponding fatty acids, were investigated. Multielement IRMS-analysis (δ13C, δ18O) of the decomposition products was performed in order to develop GC-IRMS methods to the authenticity assessment of food fats. For this reason glycerol from olive oils of definite origin, as well as...
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