Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression

This rapid method for determining the degree of degradation of frying rapeseed oils uses Fourier-transform infrared (FTIR) spectroscopy combined with partial least-squares (PLS) regression. One hundred and fifty-six frying oil samples that degraded to different degrees by frying potatoes were scanne...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Int J Anal Chem
Main Authors: Chen, Jie Yu, Zhang, Han, Ma, Jinkui, Tuchiya, Tomohiro, Miao, Yelian
Format: Artigo
Jezik:Inglês
Izdano: Hindawi Publishing Corporation 2015
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4353439/
https://ncbi.nlm.nih.gov/pubmed/25802523
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/185367
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