Compact low-field NMR spectroscopy and chemometrics applied to the analysis of edible oils

Author:

Galvan Diego,Tanamati Ailey Aparecida Coelho,Casanova Federico,Danieli Ernesto,Bona Evandro,Killner Mario Henrique M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Amirvaresi, A., Nikounezhad, N., Amirahmadi, M., Daraei, B., & Parastar, H. (2021). Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection. Food Chemistry, 344(November 2020), 128647. 10.1016/j.foodchem.2020.128647.

2. Classification of adulterated honeys by multivariate analysis;Amiry;Food Chemistry,2017

3. AOCS (AOCS Official Method Cd 1d-92). (1997). Iodine Value of Fats and Oils Cyclohexane–Acetic Acid Method. AOCS Press.

4. AOCS (AOCS Official Method Ce 1h-05). (2005). Determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated Fatty Acids in Vegetable or Non-ruminant Animal Oils and Fats by Capillary GLC. AOCS Press.

5. AOCS (AOCS Recommended Practice Cd 1c-85). (2009). Calculated Iodine Value. AOCS Press.

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