Discrimination and Characterisation of Edible Oils According to Their Vitamin Contents by Using Fluorescence Spectroscopy with Chemometrics | AVESİS

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Discrimination and Characterisation of Edible Oils According to Their Vitamin Contents by Using Fluorescence Spectroscopy with Chemometrics

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YILMAZ İ., ARSLAN F. N., KARUK Ş. N., Akin G., KENAR A.

1st International Turkish World Engineering and Science Congress, Antalya, Turkey, 7 - 10 December 2017, (Summary Text)

Publication Type: Conference Paper / Summary Text
City: Antalya
Country: Turkey
Ankara University Affiliated: Yes