Applications of Fourier transform-infrared spectroscopy to edible oils
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference22 articles.
1. Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra To Evaluate the Degree of Oxidation of Edible Oils
2. Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions
3. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
4. Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes
5. Fourier transform infrared spectroscopy applied to food analysis
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