The use of in-situ Raman spectroscopy to monitor at real time the quality of different types of edible oils under frying conditions
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Title
The use of in-situ Raman spectroscopy to monitor at real time the quality of different types of edible oils under frying conditions
Authors
Keywords
Raman spectroscopy, Chemometrics, In-situ, analysis, Edible oils, Quality control
Journal
FOOD CONTROL
Volume 136, Issue -, Pages 108879
Publisher
Elsevier BV
Online
2022-02-11
DOI
10.1016/j.foodcont.2022.108879
References
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