טוען...
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...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2017
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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