Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

Published 2016 View Full Article

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Title
Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band
Authors
Keywords
Acid value, FTIR spectroscopy, Quartz cuvette, Edible oil
Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 585-589
Publisher
Elsevier BV
Online
2016-06-17
DOI
10.1016/j.foodchem.2016.06.035

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