Thermal study and composition of edible oils combined by TG/DTG analysis through predictive statistical model

dc.creatorCastro R.I.
dc.creatorGallego J.
dc.creatorGarcía M.F.
dc.creatorMarican A.
dc.creatorForero-Doria O.
dc.date.accessioned2020-09-02T22:14:19Z
dc.date.accessioned2022-11-08T20:26:10Z
dc.date.available2020-09-02T22:14:19Z
dc.date.available2022-11-08T20:26:10Z
dc.date.created2020-09-02T22:14:19Z
dc.date.issued2020
dc.identifier13886150
dc.identifierhttps://hdl.handle.net/20.500.12728/3957
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5145962
dc.languageen
dc.publisherSpringer Netherlands
dc.subjectOil adulteration
dc.subjectOil blends
dc.subjectPareto chart
dc.subjectTG/DTG analysis
dc.subjectThermal analysis
dc.subjectThermal stability
dc.subjectPhysicochemical properties
dc.subjectThermoanalysis
dc.subjectOrganoleptic properties
dc.subjectResponse surface
dc.subjectStatistic modeling
dc.subjectStatistical modeling
dc.subjectThermal study
dc.subjectQuality control
dc.titleThermal study and composition of edible oils combined by TG/DTG analysis through predictive statistical model
dc.typeArticle


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