1H NMR spectroscopic determination of deterioration marker compounds in fats and oils
In food and pharmaceutical analysis, the classical indices peroxide value (PV), acid value (AV) and p-anisidine value (ANV) still play an important role as quality and authenticity control parameters of fats and oils. These indices are sum parameters for certain deterioration products (PV for hydrop...
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| Format: | Doctoral Thesis |
| Language: | English |
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2013
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| Online Access: | https://opus.bibliothek.uni-wuerzburg.de/frontdoor/index/index/docId/9575 http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-95756 https://nbn-resolving.org/urn:nbn:de:bvb:20-opus-95756 https://opus.bibliothek.uni-wuerzburg.de/files/9575/Skiera_Christina_Dissertation.pdf |