Prediction of the acid value, peroxide value and the percentage of some fatty acids in edible oils during long heating time by chemometrics analysis of FTIR-ATR spectra
Crossref DOI link: https://doi.org/10.1007/s13738-016-0948-1
Published Online: 2016-07-27
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mahboubifar, Marjan
Yousefinejad, Saeed
Alizadeh, Marzieh
Hemmateenejad, Bahram
Funding for this research was provided by:
Shiraz University of Medical Sciences
License valid from 2016-07-27