Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognitio...
Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis
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Publisher
Switzerland: MDPI
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Language
English
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Publisher
Switzerland: MDPI
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Contents
The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profil...
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Full title
Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis
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TN_cdi_doaj_primary_oai_doaj_org_article_b4d50ad141a84c84904e6e1c89d1b65e
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_b4d50ad141a84c84904e6e1c89d1b65e
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10010042
