Multivariate study of spectral data of oils
In this paper the study of structural differences and thermal degradation of edible oils during heating is presented. The study is performed on five types of vegetable oil: extra virgin olive oil, pomace olive oil, sunflower, canola and palm oil. The oils were measured by Raman spectroscopy. This me...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
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| Series: | MATEC Web of Conferences |
| Online Access: | https://doi.org/10.1051/matecconf/201712502022 |