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Abstract The advancements in Fourier transform infrared (FTIR) spectroscopy have expanded applications in food science, including in the analysis of edible oils and fats. Infrared spectroscopy is increasingly being employed to track changes in edible oils, determine these changes, and detect unauthorized modifications. This article presents a review of some of the most significant applications of infrared spectroscopy for distinguishing edible oils from 2015 to 2022.
Analytical Letters – Taylor & Francis
Published: Feb 11, 2024
Keywords: Fourier transform infrared (FTIR) spectroscopy; partial least squares–discriminant analysis (PLS-DA); principal component analysis (PCA); edible oil analysis
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