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1.In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example
作者：Vlad Mureșana ; vlad.muresan@usamvcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Sabine Danthineb ; sabine.danthine@ulg.ac.be" class="auth_mail" title="E-mail the corresponding author ; Andruța Elena Mureșana ; andruta.muresan@usamvcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Emil Racolțaa ; emil.racolta@usamvcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Christophe Bleckerb ; christophe.blecker@ulg.ac.be" class="auth_mail" title="E-mail the corresponding author ; Sevastița Mustea ; sevastita.muste@usamvcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Carmen Socaciuc ; carmen.socaciu@usamvcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Vincent Baetend ; v.baeten@cra.wallonie.be" class="auth_mail" title="E-mail the corresponding author
刊名：Talanta
出版年：2016
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