![](/img/cover-not-exists.png)
Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance–Fourier transform infrared spectroscopy using partial least squares regression
Julia Kuligowski, Guillermo Quintás, Salvador Garrigues, Miguel de la GuardiaVolume:
397
Language:
english
Pages:
9
DOI:
10.1007/s00216-010-3546-6
Date:
May, 2010
File:
PDF, 469 KB
english, 2010