Comparison of near-infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability

European Journal of Lipid Science and Technology

Volumn 109, Issue 1, 2007, Pages 61-65

  Gonzaga, Fabiano B ^a   Pasquini, Celio ^a   Rodrigues, Christianne E C ^b   Meirelles, Antônio J A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Edible oils; Near infrared emission spectroscopy; Oxidative stability; Rancimat

Indexed keywords

EID: 33846672471     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600185     Document Type: Article

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