Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression

This rapid method for determining the degree of degradation of frying rapeseed oils uses Fourier-transform infrared (FTIR) spectroscopy combined with partial least-squares (PLS) regression. One hundred and fifty-six frying oil samples that degraded to different degrees by frying potatoes were scanne...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Jie Yu, Zhang, Han, Ma, Jinkui, Tuchiya, Tomohiro, Miao, Yelian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4353439/
https://www.ncbi.nlm.nih.gov/pubmed/25802523
http://dx.doi.org/10.1155/2015/185367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4353439/
https://www.ncbi.nlm.nih.gov/pubmed/25802523
http://dx.doi.org/10.1155/2015/185367

Ejemplares similares