study of Food Chemisty at the University of Hohenheim/Stuttgart
Publications:
Artikles:
Walter Vetter, Kerstin Ulms, Christine Wendlinger, Jaap van Rijn (2016):
Novel non-methylated furan fatty acids in fish from a zero discharge aquaculture system.
NFS Journal 2: 8-14 (DOI: 10.1016/j.nfs.2015.11.001)
Michael Englert, Kerstin Ulms, Christine Wendlinger, Walter Vetter (2016):
Isolation of a furan fatty acid from Hevea brasiliensis latex in high purity employing combinative use of pH-zone-refining and conventional countercurrent chromatography.
J. Sep. Sci. 39: 490-495 (DOI: 10.1002/jssc.201501070)
Marco Müller, Melanie Hogg, Kerstin Ulms, Walter Vetter (2017):
Concentrations, stability and isolation of the furan fatty acid 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5) from disposable latex gloves.
J. Agric. Food Chem. 65: 791-7925 (DOI: 10.1021/acs.jafc.7b02444)
