Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

CESAR JIMENEZ SANCHIDRIAN2026-01-292026-01-29201410.1002/ejlt.2014001272-s2.0-84927692433https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26061BiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringRaman spectroscopy study of edible oils and determination of the oxidative stability at frying temperaturesresearch article