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Monitoringthe Thermal Oxidation of Local Edible Oils by Fluorescence Spectroscopy Technique Coupled to Chemometric Methods
by
Songohoutou, Ella Edwige
,
Daniel, Lissouck
,
Nouga, Achille Bissoué
,
Palé, Wang-Yang
,
Owono, Luc Calvin
,
Kenfack, Cyril Assongo
Published in
Food analytical methods
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Food Analytical Methods
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3D Fluorescence
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Analytical Chemistry
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Chemical Composition
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Chemical Compounds
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Chemistry
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Chemistry And Materials Science
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Edible Oils
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Emission Analysis
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Excitation
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Fluorescence
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Fluorescence Spectroscopy
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Fluorophores
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Food Science
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Food Science & Technology
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Heating
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Helianthus
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