Relationships between the Composition of Edible Oils and Lard and the Ratio of the Absorbance of Specific Bands of Their Fourier Transform Infrared Spectra. Role of Some Bands of the Fingerprint Region-Reference-Cited by-同舟云学术

Relationships between the Composition of Edible Oils and Lard and the Ratio of the Absorbance of Specific Bands of Their Fourier Transform Infrared Spectra. Role of Some Bands of the Fingerprint Region

Published:1998-04-29 Issue:5 Volume:46 Page:1788-1793
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guillén María D.¹,Cabo Nerea¹

Affiliation:

1. Tecnología de los Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad 7, 01006 Vitoria, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9705274

Reference24 articles.

1. INFRARED SPECTROSCOPIC DETERMINATION OF DEGREE OF UNSATURATION OF FATS AND OILS

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