Independent components analysis applied to 3D-front-face fluorescence spectra of edible oils to study the antioxidant effect of Nigella sativa L. extract on the thermal stability of heated oils

Published 2011 View Full Article

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Title
Independent components analysis applied to 3D-front-face fluorescence spectra of edible oils to study the antioxidant effect of Nigella sativa L. extract on the thermal stability of heated oils
Authors
Keywords
-
Journal
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS
Volume 113, Issue -, Pages 32-42
Publisher
Elsevier BV
Online
2011-06-29
DOI
10.1016/j.chemolab.2011.06.005

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