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

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

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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⟩
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