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Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration

Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. The performance of multivariate calibration of principle component regression (PCR) and partial least square regression...

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書目詳細資料
Main Authors:	Abdul Rohman,, Che Man, Yaakob
格式:	Article
語言:	English English
出版:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
在線閱讀:	http://psasir.upm.edu.my/id/eprint/24122/1/24122.pdf http://psasir.upm.edu.my/id/eprint/24122/ http://www.ifrj.upm.edu.my/18%20%2804%29%202011/%283%29IFRJ-2011-069.pdf
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