Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy

标题
Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy
作者
关键词
Edible oils, FT-IR, Physicochemical characteristics, Frying-heating
出版物
Arabian Journal of Chemistry
Volume 10, Issue -, Pages S3870-S3876
出版商
Elsevier BV
发表日期
2014-06-07
DOI
10.1016/j.arabjc.2014.05.025

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