Discrimination of vegetable oils using NMR spectroscopy and chemometrics-Reference-Cited by-同舟云学术

Discrimination of vegetable oils using NMR spectroscopy and chemometrics

Published:2015-02 Issue: Volume:48 Page:84-90
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Popescu Raluca,Costinel Diana,Dinca Oana Romina,Marinescu Adrian,Stefanescu Ioan,Ionete Roxana Elena

Funder

Romanian Ministry of Education and Research – National Authority for Scientific Research

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference26 articles.

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3. Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. Oleaster);Baccouri;Grasas y Aceites,2008

4. Use of Fourier Transform Infrared Spectroscopy to cooking oils;Biswal;International Journal of Pharmaceutical, Chemical and Biological Sciences,2012

5. Oxidizability of different vegetables oils evaluated by thermogravimetric analysis;Coni;Thermochimica Acta,2004

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