Detection of lard in butter using Raman spectroscopy combined with chemometrics

Author:

Taylan Osman,Cebi Nur,Tahsin Yilmaz Mustafa,Sagdic OsmanORCID,Bakhsh Ahmed Atef

Funder

Deanship of Scientific Research

DSR

King Abdulaziz University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Alvarez-Ordonez, A., & Prieto, M. (2012). Fourier transform infrared spectroscopy in food microbiology. (R. W. Hartel, J. P. Clark, D. Rodriguez-Lazaro, & D. Topping, Eds.). New York: Springer.

2. Discrimination of Corsican honey by FT-Raman spectroscopy and chemometrics;Antonio;Biotechnology Agronomy Socitey and Environment,2011

3. Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics;Azir;Foods,2017

4. Detection of L-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA;Cebi;Food Chemistry,2017

5. Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics;Cebi;Food Chemistry,2017

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