Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by Raman spectroscopy

CESAR JIMENEZ SANCHIDRIAN2026-01-292026-01-29201510.3989/gya.11911422-s2.0-84936941414https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26230Food ScienceOrganic ChemistryFood ScienceOrganic ChemistryCharacterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by Raman spectroscopyresearch article