Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method - Concepedia

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Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method

62

Citations

32

References

2008

Year

Yveline LeDréau, Nathalie Dupuy, J. Artaud, Denis Ollivier, Jacky Kister

Mcr-als Chemometric MethodEdible OilsBiochemistryHealth SciencesNatural SciencesSpectroscopyInfrared SpectroscopyFood AnalysisAnalytical ChemistryNear-infrared SpectroscopyChemistryFood QualityFood TechnologyChromatographyInfrared Study

References

	Year	Citations

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