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Discrimination of Cooking Oils Using Raman Spectroscopy

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Wednesday, November 18, 2020
Edinburgh Instruments Ltd.

In this application note, Edinburgh Instruments highlights how Raman spectroscopy, in combination with chemometrics, can be used to identify cooking oil adulteration.

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File: AN_R03_Discrimination_of_Cooking_Oils_Using_Raman_Spectroscopy.pdf (937.42 KB)
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spectroscopymolecularraman spectraedible oil samplesedible oil analysisChemometricsmaterials research
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