Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 10, 1997, Pages 1281-1286

  Guillen M D ^a   Cabo, N ^a  

^a CSIC   (Spain)

Author keywords

Acyl groups; Characterization; Edible oils; Fingerprint region; Fourier transform infrared spectroscopy; Frequency; Lard; Monounsaturated; Polyunsaturated; Saturated

Indexed keywords

COMPOSITION EFFECTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; UNSATURATED COMPOUNDS;

LARD;

OILS AND FATS;

EID: 0031257271     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0058-4     Document Type: Article

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