Analysis and characterization of edible oils by chemometric methods

Chemometric techniques have been used to group samples with similar features as well as to discriminate among experimental data on edible oils. The objective of this study was to provide a simple method for differentiating vegetable oil types and to classify unknown samples using analytical techniqu...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Oil Chemists' Society 2006-04, Vol.83 (4), p.303-308
Hauptverfasser:	Giacomelli, L.M, Mattea, M, Ceballos, C.D
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical chemistry Biological and medical sciences canola oil chemical analysis Chemometrics CIE parameters corn oil Data processing Edible oils Fat industries fatty acid composition Fatty acids Food industries Fundamental and applied biological sciences. Psychology grapeseed oil Oils & fats olive oil photometers photometric color index principal component analysis Principal components analysis soybean oil sunflower oil tocopherols Vegetable oils Vegetables Vitamin E
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!