Fluorescence spectroscopy for monitoring rapeseed oil upon heating

The aim of this work was to determine the heating effect on the thermo-degradation process of rapeseed oil (RO) by rapid fluorescence method. Reference measurements were carried out by chromatographic methods in order to compare results with those obtained by fluorescence spectroscopy. The main comp...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Czech Journal of Food Sciences
المؤلفون الرئيسيون:	P. A. Mas, D. J.-R. Bouveresse, I. Birlouez-Aragon
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Czech Academy of Agricultural Sciences 2004-12-01
الموضوعات:	fluorescence rapeseed oil polar compounds tocopherol eating process pls regression
الوصول للمادة أونلاين:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0011_fluorescence-spectroscopy-for-monitoring-rapeseed-oil-upon-heating.php