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FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation

Spectroscopic MethodChemical EngineeringEngineeringNatural SciencesSpectroscopyData FusionInfrared SpectroscopyChemometric MethodChemical Quality IndicesAnalytical ChemistryThermal OxidationChemistryFood QualitySpectrochemical AnalysisChromatography