The use of FT-IR spectroscopy in the identification of vegetable oils adulteration

The use of FT-IR spectroscopy in the identification of vegetable oils adulteration

world-food.net/products...ournal-jfae/

Artikkeli

Alexa, E. ; Dragomirescu, A. ; Pop, G. ; Jianu, C. ; Dragos, D.

Julkaisussa: Journal of food, agriculture & environment (JFAE) 7 (2009) : 2, s. 20-24

Tallennettuna:

Kieli

englanti

Luokitus

udkx 664
agrissc Q04

Aiheet/asiasanat

Romania

triglycerides

plant oils

adulteration

fatty acids

infrared spectrophotometry

foods

quality

Saatavuustiedot

Henkilökuntanäyttö