Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes-Reference-Cited by-同舟云学术

Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

Published:2017-07-13 Issue:sup1 Volume:20 Page:S790-S797
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tarhan İsmail¹²^ORCID,Ismail Ashraf A.²,Kara Hüseyin³

Affiliation:

1. Faculty of Science, Department of Biochemistry, Selçuk University, Selçuklu, Konya, Turkey

2. Faculty of Agricultural and Environmental Sciences, Department of Food Science and Agricultural Chemistry, McGill IR Group, McGill University, Québec, Canada

3. Faculty of Science, Department of Chemistry, Selçuk University, Selçuklu, Konya, Turkey

Funder

Scientific and Technological Research Council of Turkey

Scientific Research Projects Foundation of Selçuk University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1312437

Reference24 articles.

1. Olive Oil