Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil.
Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive oil (EVOO) adulterated with palm oil (PO). Measurements were made on pure EVOO and that adulterated with varying concentrations of PO (1.0–50.0% wt./wt. in EVOO). Two multivariate calibrations, namel...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2010
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/14810/1/Fourier%20transform%20infrared.pdf http://psasir.upm.edu.my/id/eprint/14810/ http://dx.doi.org/10.1016/j.foodres.2009.12.006 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|