Application of Fourier transform infrared spectroscopy for authentication of functional food oils
In recent years, the authentication of edible fats and oils has become an important issue for food producers, consumers, and regulatory authorities due to religious and economic reasons. Some high-priced edible oils such as extra virgin olive oil (EVOO), virgin coconut oil (VCO), and cod liver oil (...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24164/1/Application%20of%20fourier%20transform%20infrared%20spectroscopy%20for%20authentication%20of%20functional%20food%20oils.pdf |