Comparison of near infrared spectroscopy and Raman spectroscopy for the identification and quantification through MCR-ALS and PLS of peanut oil adulterants
Rafael C. Castro, David S.M. Ribeiro, João L.M. Santos, Ricardo N.M.J. Páscoa
Topics & Concepts
AdulterantChemistryPeanut oilRaman spectroscopyVegetable oilQualitative analysisChromatographyChemometricsAnalytical Chemistry (journal)Food scienceOrganic chemistryQualitative researchOpticsSocial sciencePhysicsSociologyRaw materialSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity