Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions

  1. Guillen, M.D.
  2. Cabo, N.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Année de publication: 2000

Volumen: 80

Número: 14

Pages: 2028-2036

Type: Article

DOI: 10.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.3.CO;2-W GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus