Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra

Author： Dupuy N.   Duponchel L.   Huvenne J.P.   Sombret B.   Legrand P.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.57, Iss.2, 1996-10, pp. : 245-251

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