Incorporating brand variability into classification of edible oils by Raman spectroscopy
Author:
Affiliation:
1. Department of ChemistryOklahoma State University Stillwater OK 74078
2. Department of Chemistry & BiochemistryUniversity of Delaware Newark DE 19716
Funder
National Science Foundation of Sri Lanka
Publisher
Wiley
Subject
Applied Mathematics,Analytical Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cem.3173
Reference39 articles.
1. Studies on the Fatty Acid Composition of Edible Oil
2. Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review
3. Defining the Public Health Threat of Food Fraud
4. Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010
5. A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils
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