Open AccessAntioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis
Author(s) -
Ayça Gedikoğlu,
Andrew D. Clarke,
Mengshi Lin,
Burak Yılmaz
Publication year - 2021
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.28.1.13
Subject(s) - chemistry , oxygen radical absorbance capacity , fourier transform infrared spectroscopy , food science , lipid oxidation , polyphenol , absorbance , attenuated total reflection , flavonoid , principal component analysis , antioxidant , antioxidant capacity , infrared spectroscopy , chromatography , biochemistry , organic chemistry , mathematics , physics , statistics , quantum mechanics