Novel method based on fourier transform infrared spectroscopy for determining fat acidity of cereal products
Author:
Affiliation:
1. College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi, P. R. China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1381113
Reference26 articles.
1. European Journal of Lipid Science and Technology
2. Direct FTIR Analysis of Free Fatty Acids in Edible Oils Using Disposable Polyethylene Films
3. Automated flow injection spectrophotometric non-aqueous titrimetric determination of the free fatty acid content of olive oil
4. A review of a new voltammetric method for determining acids
5. Determination of extra virgin olive oil acidity by FIA-titration
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