In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example


  • Muresan, Vlad , Danthine, S. , Muresan, A.E. , Racolta, E. , Blecker, C. , Muste, S. , Socaciu, C. & Baeten, V. (2016). In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example. Talanta, 155: 336-346.
Type Journal Article
Year 2016
Title In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example
Journal Talanta
Label U15-1836-Baeten-2016
Volume 155
Pages 336-346
Fichier In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example
Lien http://dx.doi.org/10.1016/j.talanta.2016.04.019
Authors Muresan, Vlad , Danthine, S. , Muresan, A.E. , Racolta, E. , Blecker, C. , Muste, S. , Socaciu, C. & Baeten, V.