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

Abstract 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 adul...

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Autores principales: Mašán Vladimír, Arkadiusz P. Matwijczuk, Agnieszka Niemczynowicz, Radosław A. Kycia, Dariusz Karcz, Bożena Gładyszewska, Lidia Ślusarczyk, Patrik Burg
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/a2b6035cb81b47aa87dc81f9595435de
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