Evaluation of long-heating kinetic process of edible oils using ATR–FTIR and chemometrics tools

Long thermal oxidative kinetic and stability of four different edible oils (colza, corn, frying, sunflower) from various brands were surveyed with the use of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) combined with multivariate curve resolution-alternative least...

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Bibliografiska uppgifter
I publikationen:J Food Sci Technol
Huvudupphovsmän: Mahboubifar, Marjan, Hemmateenejad, Bahram, Javidnia, Katayoun, Yousefinejad, Saeed
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer India 2017
Ämnen:
Original Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC5334224/
https://ncbi.nlm.nih.gov/pubmed/28298679
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2502-2
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