A multiway chemometric and kinetic study for evaluating the thermal stability of edible oils by 1H NMR analysis: Comparison of methods-Reference-Cited by-同舟云学术

A multiway chemometric and kinetic study for evaluating the thermal stability of edible oils by 1H NMR analysis: Comparison of methods

Published:2012-01 Issue: Volume:88 Page:358-368
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Cordella C.B.Y.,Tekye T.,Rutledge D.N.,Leardi R.

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference39 articles.

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2. Chemistry of Deep-Fat Frying Oils

3. Mechanisms and Factors for Edible Oil Oxidation

4. E.N. Frankel, D.B. Min, T.H. Smouse, Chemistry of autoxidation: products and flavor significance, in: Flavor Chemistry of Fats and Oils. Champaign III., American Oil Chemist's Society, 1985, pp. 1–34.

5. Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method

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