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

Published 2015 View Full Article

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Title
A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 185, Issue -, Pages 326-332
Publisher
Elsevier BV
Online
2015-04-11
DOI
10.1016/j.foodchem.2015.04.005

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