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Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods

M. Rasha, Patrice Donfack, Arnulf Materny

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Key concepts: Microwave, Pasteurization, Microwave heating, Dielectric heating, Chemistry, Sterilization (economics), Analytical Chemistry (journal), Food science

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Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods — Research Paper | ScholarLens

Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods

About this research paper

What this paper is about

Why it matters

Key contribution

Method / approach

Main findings

Limitations

Applications

Available abstract

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