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...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
|---|---|
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Taylor & Francis
2015
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|