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Volumn 118, Issue 4, 2016, Pages 512-523

Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC, and multivariate analysis

Author keywords

Deep frying; Fourier transformed near infrared spectroscopy; Oil quality; Principal component analysis; Refined oils; Vegetable oil blend

Indexed keywords


EID: 84936084596     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500149     Document Type: Article
Times cited : (30)

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