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  1. 1
    Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization

    Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization von Román Falcó, Iván P, Grané Teruel, Nuria, Prats Moya, Soledad, Martín Carratalá, M. Luisa


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  2. 2
    Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy

    Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy von Román Falcó, Iván P, Prats Moya, María Soledad, Maestre Pérez, Salvador E, Martín Carratalá, Maria L, Grané Teruel, Nuria


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