UV–Vis spectroscopy coupled with chemometrics was used effectively to study the impact of heating on edible oils (corn oil, sunflower oil, rapeseed oil, peanut oil, soybean oil and sesame oil) and determine their acid value
UV–Vis spectroscopy coupled with chemometrics was used effectively to study the impact of heating onedible oils (corn oil, sunflower oil, rapeseed oil, peanut oil, soybean oil and sesame oil) and determinetheir acid value