Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
Fourier transform infrared (FTIR) spectroscopy was employed to monitor the oxidation of edible oils in the absence and presence of antioxidants. Three synthetic antioxidants (butylated hydroxyanisole, propyl gallate and tert-butylhydroxyquinone) were added to menhaden oil at three different concentr...
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| Language: | en |
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McGill University
1995
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22866 |