High sensitive and efficient detection of edible oils adulterated with used frying oil by electron spin resonance
Author:
Funder
National Natural Science Foundation of China
Public Sector Research Special Food
Beijing Municipal Science and Technology Project
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference27 articles.
1. Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis;Agiomyrgianaki;Talanta,2010
2. Detection of early events in lipid oxidation by electron spin resonance spectroscopy;Andersen;European Journal of Lipid Science & Technology,2002
3. Analysis of lipid oxidation by ESR spectroscopy;Andersen,2005
4. High performance liquid chromatography–size exclusion chromatography for rapid analysis of total polar compounds in used frying oils;Caldwell;Journal of the American Oil Chemists Society,2011
5. Quality and anti-adulteration control of vegetable oils through microwave dielectric spectroscopy;Cataldo;Measurement,2010
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