3 ms·
"Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, F
by sambeau 4y ago
"Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics"
https://pubs.acs.org/doi/abs/10.1021/jf503146f https://pubs.acs.org/doi/abs/10.1021/jf503146f
See also this video:
https://www.youtube.com/watch?v=l_aFHrzSBrM https://www.youtube.com/watch?v=l_aFHrzSBrM