Defining the temperature range for cooking with extra virgin olive oil using Raman spectroscopy

Laser Physics Letters

Volumn 14, Issue 9, 2017, Pages

  Ahmad, Naveed ^a,b   Saleem, M ^a   Ali, H ^a   Bilal, M ^a   Khan, Saranjam ^a   Ullah, Rahat ^a   Ahmed, M ^a   Mahmood, S ^b  

^a NATIONAL INSTITUTE OF LASERS AND OPTRONICS NILOP   (Pakistan)

^b MIRPUR UNIVERSITY OF SCIENCE AND TECHNOLOGY MUST   (Pakistan)

Author keywords

effects of temperature on EVOO; principal component analysis; Raman spectroscopy; safe temperature range for cooking with EVOO

Indexed keywords

EID: 85032295209     PISSN: 16122011     EISSN: 1612202X     Source Type: Journal    
DOI: 10.1088/1612-202X/aa7d3e     Document Type: Article

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