Novel method based on fourier transform infrared...

International Journal of Food Properties 2017 / 12 Vol. 20; Iss. sup3

Novel method based on fourier transform infrared spectroscopy for determining fat acidity of cereal products

Li, Mengjun, Xu, Lirong, Yu, Xiuzhu, Chen, Jia, Liu, Xiaoli
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Volume:
20
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2017.1381113
Date:
December, 2017
File:
PDF, 1.26 MB
english, 2017
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