Authors: Guillen, MD Cabo, N

Citation: Md. Guillen et N. Cabo, Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions, J SCI FOOD, 80(14), 2000, pp. 2028-2036

Authors: Guillen, MD Cabo, N

Citation: Md. Guillen et N. Cabo, Usefulness of the frequencies of some Fourier transform infrared spectroscopic bands for evaluating the composition of edible oil mixtures, FETT-LIPID, 101(2), 1999, pp. 71-76

Authors: Guillen, MD Cabo, N

Citation: Md. Guillen et N. Cabo, Usefulness of the frequency data of the Fourier transform infrared spectrato evaluate the degree of oxidation of edible oils, J AGR FOOD, 47(2), 1999, pp. 709-719