Application of Fourier Transform Infrared Spectroscopy for Analysis, Authentication and Monitoring of Oxidative Stability of Edible Oils
Fourier transform infrared (FTIR) has become powerful analytical technique in the study of fats and oils. The objective of this study was to use FTIR spectroscopy combined with certain chemometrics techniques to analyze, authenticate, and to monitor the oxidative stability of selected edible fats an...
| 第一著者: | Rohman, Abdul |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2010
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/19696/1/IPPH_2010_1_F.pdf |
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