The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data-Reference-Cited by-同舟云学术

The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data

Published:2021-01 Issue: Volume:245 Page:118877
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Herculano Leandro S.,Lukasievicz Gustavo V.B.,Sehn Elizandra,Torquato Alex S.,Belançon Marcos P.,Savi Elton,Kimura Newller M.,Malacarne Luis C.,Baesso Mauro L.,Astrath Nelson G.C.

Funder

CNPq

CAPES

Fundação Araucária

Companhia Paranaense de Energia Elétrica - COPEL

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference40 articles.

1. Vegetable Oils in Food Technology - Composition, Properties and Uses, 2nd edition;Gunstone,2011

2. The essentiality of long chain n-3 fatty acids in relation to development and function of the brain and retina;Lauritzen;Prog. Lipid Res.,2001