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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| Format: | Article |
| Language: | English English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24122/1/24122.pdf |