3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C - Université d'Artois Access content directly
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

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hal-03653086 , version 1 (05-01-2024)

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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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