Redefining oxidative status analysis: combination of near-infrared spectroscopy and DFT for animal fats and oils

Food Chemistry 2026

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Authors: Ayse Burcu Aktas, Cristina Alamprese, Konstantin P. Katin, Savaş Kaya

DOI: 10.1016/j.foodchem.2026.149615

Cited by: 1

References: 52

Fields of Study & Subjects

Edible Oils Quality and Analysis Biodiesel Production and Applications Food Chemistry and Fat Analysis

References 52