Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

Addressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations...

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Detalles Bibliográficos
Autores principales: Vladimír, Mašán, Matwijczuk, Arkadiusz P., Niemczynowicz, Agnieszka, Kycia, Radosław A., Karcz, Dariusz, Gładyszewska, Bożena, Ślusarczyk, Lidia, Burg, Patrik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8479097/
https://www.ncbi.nlm.nih.gov/pubmed/34584176
http://dx.doi.org/10.1038/s41598-021-98763-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8479097/
https://www.ncbi.nlm.nih.gov/pubmed/34584176
http://dx.doi.org/10.1038/s41598-021-98763-6

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