The use of in-situ Raman spectroscopy to monitor at real time the quality of different types of edible oils under frying conditions
Rafael C. Castro, David S.M. Ribeiro, João L.M. Santos, Ricardo N.M.J. Páscoa
Topics & Concepts
Partial least squares regressionPeroxide valueChemistryChemometricsPrincipal component analysisCoefficient of determinationSunflowerMathematicsChromatographyBiological systemEnvironmental scienceFood scienceStatisticsCombinatoricsBiologySpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity