Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling-Reference-Cited by-同舟云学术

Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling

Published:2020-05 Issue: Volume:125 Page:109250
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Amit ,Jamwal Rahul,Kumari Shivani,Kelly Simon,Cannavan Andrew,Singh Dileep Kumar

Funder

International Atomic Energy Agency

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Fatty acid alterations in oils and fats during heating and frying;Brühl;European Journal of Lipid Science and Technology,2014

5. Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep‐fat frying of potato chips;Che Man;Journal of the American Oil Chemists' Society,1999

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