A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry - Concepedia

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A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry

66

Citations

28

References

2015

Year

Wenle Zhang, Na Li, Yuyan Feng, Shujun Su, Tao Li, Bing Liang

Food ChemistryUnique Quantitative MethodEdible OilsChemical CompositionAcid ValueFood AnalysisMass SpectrometryAnalytical Chemistry

References

	Year	Citations

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