Investigation of thermal degradation in edible oils through Fourier Transform Infrared spectroscopy (FTIR)

Natalie N. Escobar-Flores, José L. Vila, José A. Bravo, Patricia Mollinedo

Keys: Infrared spectroscopy, Lipid oxidation, Fatty acids, Computational chemistry, Rancidity, Maillard; Claves: Espectroscopia infrarroja, Oxidación lipídica, Ácidos grasos, Química computacional, Rancidez, Maillard.