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 (1) , Romdhane Karoui (1)

1 BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients

Domaines: Sciences du Vivant [q-bio]; Sciences de l'environnement

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⟩