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

Eliot Patrick Botosoa; Romdhane Karoui

doi:10.1016/j.lwt.2021.112659

Journal Articles LWT - Food Science and Technology Year : 2022

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

(1) , (1)

1

Eliot Patrick Botosoa

Function : Author
PersonId : 1061443
ORCID : 0000-0002-1885-3824
IdRef : 128834609

Transfrontalière BioEcoAgro - UMR 1158

Romdhane Karoui

Function : Author
PersonId : 769955
ORCID : 0000-0003-3896-6081
IdRef : 07996401X

Transfrontalière BioEcoAgro - UMR 1158

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Life Sciences [q-bio] Environmental Sciences

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Submitted on : Wednesday, April 27, 2022-12:50:00 PM

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

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hal-03653086 , version 1 (27-04-2022)

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HAL Id : hal-03653086 , version 1
DOI : 10.1016/j.lwt.2021.112659

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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, 2022, 154, pp.112659. ⟨10.1016/j.lwt.2021.112659⟩. ⟨hal-03653086⟩

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