Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy.
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DOI: 10.1016/j.foodchem.2017.06.158
Abstract: Near-infrared (NIR) spectroscopy was evaluated as a rapid method for the determination of oleic, palmitic, linoleic and linolenic acids as well as omega-3, omega-6, and to predict polyunsaturated, monounsaturated and saturated fatty acids, together with… read more here.
Keywords: acids lipid; near infrared; fatty acids; lipid classes ... See more keywords