Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review
Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a fryi...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Czech Academy Agricultural Sciences
2022
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/33606/ |
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