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Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil

Fourier-transform infrared spectra in combination with chemometrics and fatty acid composition were used to analyze pumpkin seed oil blended into extra virgin olive oil. Two multivariate calibrations, namely, partial least square and principle component regression were evaluated for quantification...

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書誌詳細
主要な著者:	Rohman, Abdul, Che Man, YB, Ahmad Fadzillah, Nurrulhidayah
フォーマット:	論文
言語:	English
出版事項:	Taylor & Francis 2015
主題:	QD Chemistry
オンライン･アクセス:	http://irep.iium.edu.my/71293/1/Fourier%20Transform%20Infrared%20Spectra%20Combined%20with%20Chemometrics%20and%20Fatty%20Acid%20Composition%20for%20Analysis%20of%20Pumpkin%20Seed%20Oil%20Blended%20Into%20.pdf http://irep.iium.edu.my/71293/ https://www.tandfonline.com/doi/full/10.1080/10942912.2012.654564
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