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

Zeineb Nhouchi
  • Function : Author
Institut Charles Viollette (ICV) - ULR 7394
Eliot Patrick Botosoa
Institut Charles Viollette (ICV) - ULR 7394
Christine Chene
  • Function : Author
ADRIANOR
Romdhane Karoui
Institut Charles Viollette (ICV) - ULR 7394

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Life Sciences [q-bio] Environmental Sciences

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https://hal-univ-artois.archives-ouvertes.fr/hal-03617704

Submitted on : Wednesday, March 23, 2022-4:16:33 PM

Last modification on : Tuesday, December 6, 2022-12:42:14 PM

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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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