Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
- 1 June 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 77 (4) , 503-510
- https://doi.org/10.1016/s0308-8146(01)00371-5
Abstract
No abstract availableKeywords
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