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Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils

Food ChemistryFourier TransformEdible OilsBiochemistryNatural SciencesSpectroscopyFood AnalysisChemical CompositionAnisidine ValuesAnalytical ChemistryChemistryFood QualityFood TechnologyOxidative StressHealth Sciences