Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution-Reference-Cited by-同舟云学术

Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution

Author:

YU Xiuzhu¹,DU Shuangkui¹,VOORT Frederick R. van de²,YUE Tianli¹,LI Zhixi¹

Affiliation:

1. College of Food Science and Engineering, Northwest A & F University

2. Department of Food Science and Agricultural Chemistry, McGill University

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

Reference20 articles.

1. 1. R. D. O'Brien, “Fats and Oils: Formulating and Processing for Applications”, 1998, Technomic Publishing Company, Lancaster, PA.

2. 2. AOCS, “Official Methods and Recommended Practices of the American Oil Chemists' Society”, 4th ed., 1998, AOCS Press, Champaign, IL.

3. 3. IUPAC, “Standard Methods for the Analysis of Oils, Fats and Derivatives”, 7th ed., 1992, Blackwell Scientific, London.

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