Evaluation of long-heating kinetic process of edible oils using ATR–FTIR and chemometrics tools
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DOI: 10.1007/s13197-017-2502-2
Abstract: 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… read more here.
Keywords: long heating; evaluation long; edible oils; atr ftir ... See more keywords