Quantitative analysis of β-carotene and unsaturated fatty acids in blended olive oil via Raman spectroscopy combined with model prediction
Yulong Chen, Zhihan Yang, Shan Zeng, Hui Tian, QingZhou Cheng, Shiyi Lv, Hao Li
Topics & Concepts
Olive oilCaroteneChemistryFood scienceRaman spectroscopyChromatographyOpticsPhysicsSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisWater Quality Monitoring and Analysis