Interpretation of fourier transform Raman spectra of the unsaponifiable matter in a selection of edible oils

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5098-5107

  Baeten, V ^a   Dardenne, P ^a   Aparicio, R ^b  

^a CRAGx   (Belgium)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoids; Hazelnut oil; Olive oil; Raman spectroscopy; Seed oils; Squalene; Unsaponifiable matter

Indexed keywords

BETA CAROTENE; CORN OIL; EDIBLE OIL; HAZELNUT OIL; OLIVE OIL; SOYBEAN OIL; SQUALENE; STEROL; SUNFLOWER OIL; UNCLASSIFIED DRUG; XANTHOPHYLL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; FOURIER ANALYSIS; INFRARED SPECTROSCOPY; MATHEMATICAL ANALYSIS; METHODOLOGY; RAMAN SPECTROMETRY;

DIETARY FATS, UNSATURATED; FOURIER ANALYSIS; SPECTRUM ANALYSIS, RAMAN;

CORYLUS; GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 0035176921     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010146x     Document Type: Article

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