The compositional characterisation of Romanian grape seed oils using spectroscopic methods

Author:

Hanganu Anamaria,Todaşcă Maria-Cristina,Chira Nicoleta-Aurelia,Maganu Maria,Roşca Sorin

Funder

CNCSIS

University “Politehnica” of Bucharest – POSDRU

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Oils and fats classification by FT-Raman spectroscopy;Baeten;Journal of Agricultural and Food Chemistry,1998

2. Characterization of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity;Bail;Food Chemistry,2008

3. Oil content and oil quality properties of some grape seeds;Baydar;Turkish Journal of Agriculture and Forestry,2001

4. Determination of the technical quality indices of vegetable oils by modern physical techniques;Chira;U.P.B. Scientific Bulletin, Series B,2009

5. Evaluation of the computational methods for determining vegetable oils composition using 1H NMR spectroscopy;Chira;Revista de Chimie,2011

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