A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils
Author:
Affiliation:
1. ; Norwich Laboratory, Norwich Research Park; Institute of Food Research; Colney, Norwich NR4 7UA
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-998-0276-4.pdf
Reference16 articles.
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2. Potential of Fourier Transform Infrared Spectroscopy for the Authentication of Vegetable Oil;Lai;J. Agric. Food Chem.,1994
3. Quantitative Analysis of Potential Adulterants of Extra Virgin Olive Oil Using Infrared Spectroscopy;Lai;Food Chem.,1995
4. Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance;Safar;J. Am. Oil Chem. Soc.,1994
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