Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression

  1. Lerma-García, M.J.
  2. Simó-Alfonso, E.F.
  3. Bendini, A.
  4. Cerretani, L.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2011

Volume: 124

Issue: 2

Pages: 679-684

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.06.054 GOOGLE SCHOLAR
Data source: Scopus