Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers

Authors

Yurika Otoki

Published

November 27, 2024

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Journal

Food Chemistry

Topics

DOI

10.1016/j.foodchem.2024.142143

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CC-BY

Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers

Authors

Yurika Otoki

Published

November 27, 2024

Share your thoughts on this paper...

Supporters

Support the authors with ResearchCoin

Journal

Food Chemistry

Topics

DOI

10.1016/j.foodchem.2024.142143

License

CC-BY

Paper

Paper

Paper

Paper

Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers

Supporters

Journal

Topics

DOI

License

Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers

Supporters

Journal

Topics

DOI

License

Supporters

Journal

Topics

DOI

License