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Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.
J Sci Food Agric. 2020 Sep;100(12):4549-4557. doi: 10.1002/jsfa.10513. Epub 2020 Jun 5.
J Sci Food Agric. 2020.
PMID: 32419165
Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization.
Román Falcó IP, Grané Teruel N, Prats Moya S, Martín Carratalá ML.
Román Falcó IP, et al.
J Agric Food Chem. 2012 Nov 28;60(47):11800-10. doi: 10.1021/jf3035918. Epub 2012 Nov 16.
J Agric Food Chem. 2012.
PMID: 23137053
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