Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

European Journal of Lipid Science and Technology

Volumn 116, Issue 11, 2014, Pages 1451-1456

  Carmona, María Á ^a   Lafont, Fernando ^a   Jiménez Sanchidrián, César ^a   Ruiz, José R ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Edible oils; Nut oils; Olive oil; Oxidation; Raman spectroscopy

Indexed keywords

BERTHOLLETIA EXCELSA; CARYA ILLINOINENSIS; MACADAMIA;

EID: 84927692433     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400127     Document Type: Article

References (27)

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