Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy
The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Wiley
2022-01-01
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| Serie: | International Journal of Food Science |
| Accesso online: | http://dx.doi.org/10.1155/2022/2781450 |
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