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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| Main Authors: | , , |
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| 格式: | Article |
| 语言: | English |
| 出版: |
Taylor & Francis
2015
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| 在线阅读: | 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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