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Citations for "Rapid Determination of Saponification Value in Red Fruit Oil by Infrared Spectroscopy and Partial Least Square Calibration"

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Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy
European Journal of Lipid Science and Technology
Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish
European Food Research and Technology Vol. 245, Issue 8, 1629, 2019
A simple and practical method to determine peroxide values in edible oils via infrared quartz cuvette-based Fourier transform infrared spectroscopy
Analytical Methods Vol. 10, Issue 29, 3675, 2018
The use of infrared spectroscopy in combination with chemometrics for quality control and authentication of edible fats and oils: A review
Applied Spectroscopy Reviews
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