Halogenated fatty acids I. Formation and occurrence in lipids

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Halogenated fatty acids I. Formation and occurrence in lipids. / Mu, Huiling.

In: Trends in Analytical Chemistry, Vol. 16, No. 5, 01.05.1997, p. 266-274.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Mu, H 1997, 'Halogenated fatty acids I. Formation and occurrence in lipids', Trends in Analytical Chemistry, vol. 16, no. 5, pp. 266-274. https://doi.org/10.1016/S0165-9936(97)00030-7

APA

Mu, H. (1997). Halogenated fatty acids I. Formation and occurrence in lipids. Trends in Analytical Chemistry, 16(5), 266-274. https://doi.org/10.1016/S0165-9936(97)00030-7

Vancouver

Mu H. Halogenated fatty acids I. Formation and occurrence in lipids. Trends in Analytical Chemistry. 1997 May 1;16(5):266-274. https://doi.org/10.1016/S0165-9936(97)00030-7

Author

Mu, Huiling. / Halogenated fatty acids I. Formation and occurrence in lipids. In: Trends in Analytical Chemistry. 1997 ; Vol. 16, No. 5. pp. 266-274.

Bibtex

@article{132502521dc94baa8a2f10eab1cc3150,
title = "Halogenated fatty acids I. Formation and occurrence in lipids",
abstract = "Chlorinated fatty acids have been found to be major contributors to organohalogen compounds in fish, bivalves, jellyfish, and lobster, and they have been indicated to contribute considerably to organohalogens in marine mammals. Brominated fatty acids have been found in marine sponges. Also, chlorinated lipids have been found in meat exposed to hypochlorite disinfected water, and in chlorine-treated flour and in products made from suck flour. Following exposure to chlorine bleached pulp mill effluents, aquatic organisms may have elevated concentrations of chlorinated fatty acids in their lipids. However, a natural production of halogenated fatty acids is also possible. In this paper we summarize the present knowledge of the occurrence of halogenated fatty acids in lipids and suggested ways of their formation. In Part II (Trends Anal. Chem. 16 (1997) 274) we deal with methods of their determination.",
author = "Huiling Mu",
year = "1997",
month = may,
day = "1",
doi = "10.1016/S0165-9936(97)00030-7",
language = "English",
volume = "16",
pages = "266--274",
journal = "Trends in Analytical Chemistry",
issn = "0165-9936",
publisher = "Elsevier",
number = "5",

}

RIS

TY - JOUR

T1 - Halogenated fatty acids I. Formation and occurrence in lipids

AU - Mu, Huiling

PY - 1997/5/1

Y1 - 1997/5/1

N2 - Chlorinated fatty acids have been found to be major contributors to organohalogen compounds in fish, bivalves, jellyfish, and lobster, and they have been indicated to contribute considerably to organohalogens in marine mammals. Brominated fatty acids have been found in marine sponges. Also, chlorinated lipids have been found in meat exposed to hypochlorite disinfected water, and in chlorine-treated flour and in products made from suck flour. Following exposure to chlorine bleached pulp mill effluents, aquatic organisms may have elevated concentrations of chlorinated fatty acids in their lipids. However, a natural production of halogenated fatty acids is also possible. In this paper we summarize the present knowledge of the occurrence of halogenated fatty acids in lipids and suggested ways of their formation. In Part II (Trends Anal. Chem. 16 (1997) 274) we deal with methods of their determination.

AB - Chlorinated fatty acids have been found to be major contributors to organohalogen compounds in fish, bivalves, jellyfish, and lobster, and they have been indicated to contribute considerably to organohalogens in marine mammals. Brominated fatty acids have been found in marine sponges. Also, chlorinated lipids have been found in meat exposed to hypochlorite disinfected water, and in chlorine-treated flour and in products made from suck flour. Following exposure to chlorine bleached pulp mill effluents, aquatic organisms may have elevated concentrations of chlorinated fatty acids in their lipids. However, a natural production of halogenated fatty acids is also possible. In this paper we summarize the present knowledge of the occurrence of halogenated fatty acids in lipids and suggested ways of their formation. In Part II (Trends Anal. Chem. 16 (1997) 274) we deal with methods of their determination.

UR - http://www.scopus.com/inward/record.url?scp=0030980283&partnerID=8YFLogxK

U2 - 10.1016/S0165-9936(97)00030-7

DO - 10.1016/S0165-9936(97)00030-7

M3 - Journal article

AN - SCOPUS:0030980283

VL - 16

SP - 266

EP - 274

JO - Trends in Analytical Chemistry

JF - Trends in Analytical Chemistry

SN - 0165-9936

IS - 5

ER -

ID: 102760848