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3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653086
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Submitted on : Wednesday, April 27, 2022 - 12:50:00 PM
Last modification on : Wednesday, September 21, 2022 - 3:16:16 PM

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Eliot Patrick Botosoa, Romdhane Karoui. 3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C. LWT - Food Science and Technology, Elsevier, 2022, 154, pp.112659. ⟨10.1016/j.lwt.2021.112659⟩. ⟨hal-03653086⟩

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