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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...
Autores principales: | Chen, Jie Yu, Zhang, Han, Ma, Jinkui, Tuchiya, Tomohiro, Miao, Yelian |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2015
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Materias: | |
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 |
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