An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils

Author:

Mousa Magdi A. A.12,Wang Yangyang3,Antora Salma Akter4,Al-qurashi Adel D.1,Ibrahim Omer H. M.15,He Hong-Ju6,Liu Shu7,Kamruzzaman Mohammed8ORCID

Affiliation:

1. Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia

2. Department of Vegetables, Faculty of Agriculture, Assiut University, Assiut, Egypt

3. School of Food Science, Henan Institute of Science and Technology, Xinxiang, China

4. Department of Biological Engineering, University of Missouri, Columbia, Missouri, USA

5. Department of Ornamental Plants and Landscape Gardening, Faculty of Agriculture, Assiut University, Egypt

6. School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China

7. Department of Environmental Science and Engineering, School of Space and Environment, Beihang University, Beijing, China

8. Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

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