Determination of oxidative stability of different vegetable oils by means of middle infrared spectroscopy and DFT calculations
Ayşe Burcu Aktaş, Taner Daştan, Konstantin P. Katin, Savaş Kaya
Topics & Concepts
ChemistryCanolaFourier transform infrared spectroscopyOxidative phosphorylationInfrared spectroscopySunflowerFatty acidSunflower oilSpectroscopyVegetable oilInfraredFood scienceOrganic chemistryChemical engineeringBiochemistryMathematicsCombinatoricsQuantum mechanicsEngineeringOpticsPhysicsSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity