Examination of Fat Oxidation Products by FT-NMR & FT-IR
Edible oils are easily oxidized when used for frying. Oxidation originates with double bonds present in unsaturated fatty acids. A new NMR method is presented which offers potential for determining the products of oil oxidation. High resolution fourier transform nuclear magnetic resonance (FT-NMR) a...
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| Format: | Others |
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TopSCHOLAR®
1993
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| Online Access: | https://digitalcommons.wku.edu/theses/2213 https://digitalcommons.wku.edu/cgi/viewcontent.cgi?article=3221&context=theses |