Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
Year: 2002
Type: article
Source: Food Chemistry
Authors: Marı́a D. Guillén, Nerea Cabo
Institution: University of the Basque Country
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W1972607088