METHOD FOR THE DETERMINATION OF TOTAL CHLORIDE CONTENT IN EDIBLE OILS
Author:
Publisher
Malaysian Palm Oil Board
Subject
Agronomy and Crop Science,Renewable Energy, Sustainability and the Environment,Biomaterials,Food Science
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Uv–vis spectroscopy for simple chloride content analysis in edible oil using charged amino-functionalized carbon quantum dots fluorophore reagent;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-09
2. Determination of process contaminants 2- and 3-MCPD esters and glycidyl esters in palm-based glycerol by indirect analysis using GC-MS;Food Additives & Contaminants: Part A;2023-09-08
3. Potential of nuclear magnetic resonance for the determination of organochlorine in edible oils;Journal of Food Composition and Analysis;2023-09
4. Analytical method for the determination of 2- and 3-monochloropropanediol esters and glycidyl ester in palm-based fatty acids by GC-MS;Food Control;2023-09
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