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Infrared spectroscopy in the study of edible oils and fats
Home
Publications
Infrared spectroscopy in the study of edible oils and fats
Infrared spectroscopy in the study of edible oils and fats
MG
María D Guillén
María D Guillén
NC
Nerea Cabo
Nerea Cabo
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1 September 1997
journal article
research article
Published by
Wiley
in
Journal of the Science of Food and Agriculture
Vol. 75
(1)
,
1-11
https://doi.org/10.1002/(sici)1097-0010(199709)75:1<1::aid-jsfa842>3.0.co;2-r
Abstract
No abstract available
Keywords
INFRARED SPECTROSCOPY
OILS AND FATS
BANDS ASSIGNMENT
CHARACTERISATION
ADULTERATION
UNSATURATION
FREE FATTY ACIDS
AVERAGE MOLECULAR WEIGHT
SOLID FAT CONTENT
OXIDATION
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