Published in
Springer (part of Springer Nature), Analytical and Bioanalytical Chemistry, 2(397), p. 861-869
DOI: 10.1007/s00216-010-3546-6
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Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance–Fourier transform infrared spectroscopy using partial least squares regression
Journal article published in 2010 by
Julia Kuligowski,
Guillermo Quintás,
Salvador Garrigues 
,
Miguel de la Guardia
,
Miguel de la Guardia
This paper was not found in any repository, but could be made available legally by the author.
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