Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis

The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydr...

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Detalles Bibliográficos
Autores principales: Yao, Siyu, Aykas, Didem Peren, Rodriguez-Saona, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824477/
https://www.ncbi.nlm.nih.gov/pubmed/33375655
http://dx.doi.org/10.3390/foods10010042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824477/
https://www.ncbi.nlm.nih.gov/pubmed/33375655
http://dx.doi.org/10.3390/foods10010042

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