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Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage

Food ChemistryBiochemistryNatural SciencesSpectroscopyInfrared SpectroscopyFood AnalysisLipid OxidationAnalytical ChemistryNear-infrared SpectroscopyFood EngineeringFront-face FluorescenceBiophysicsPound CakesHealth Sciences