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One of the most suitable analytical techniques used for edible oil quality control is Fourier transform mid infrared spectroscopy (FT-MIR). FT-MIR spectroscopy was used to continuously characterize the aging of various edible oils thanks to a specific aging cell. There were differences in the spectra of fresh and aged oils from different vegetable sources, which provide the basis of a method to classify...
A new analytical method based on Fourier transformed infrared spectroscopy (FTIR) using chemometric tools to treat spectral data is proposed to study the degradation of aqueous phenolic solutions by photo-Fenton process. Obtained results were validated by high-performance liquid chromatography (HPLC) taken as a reference method. First a discrimination of the different steps of phenol degradation was...
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