Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics

Giese, Editha; Winkelmann, Ole; Rohn, Sascha; Fritsche, Jan

doi:10.1016/j.foodres.2017.12.041

Publisher DOI:	10.1016/j.foodres.2017.12.041
Title:	Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics
Language:	English
Authors:	Giese, Editha Winkelmann, Ole Rohn, Sascha Fritsche, Jan
Keywords:	Anisidine value; Artificial neural networks; Data fusion; Infrared spectroscopy; Nuclear magnetic resonance spectroscopy; Peroxide value
Issue Date:	1-Apr-2018
Publisher:	Elsevier
Journal or Series Name:	Food research international
Volume:	106
Startpage:	116
Endpage:	128
URI:	http://hdl.handle.net/20.500.12738/13922
ISSN:	1873-7145
Review status:	This version was peer reviewed (peer review)
Institute:	Fakultät Life Sciences Department Ökotrophologie
Type:	Article
Appears in Collections:	Publications without full text