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    Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

    The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to extract relevant information from MIR spectra of lipi...

    M. Safar, D. Bertrand, P. Robert… in Journal of the American Oil Chemists’ Soci… (1994)