Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 2019

Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage

(1) , (1) , (2) , (1)
1
2
Not file

Dates and versions

hal-03617704 , version 1 (23-03-2022)

Identifiers

Cite

Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chene, Romdhane Karoui. Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage. Food Chemistry, 2019, 275, pp.322-332. ⟨10.1016/j.foodchem.2018.09.062⟩. ⟨hal-03617704⟩
16 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More