Comparative study of thermal stability of olive oil and sesame oil using ftir spectroscopy and uv-vis spectroscopy

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dc.contributor.authorIfthikar, SIM
dc.contributor.authorDe Silva, RWUD
dc.contributor.authorShanthini, R
dc.contributor.editorSubasinghe, T
dc.date.accessioned2024-07-22T08:03:36Z
dc.date.available2024-07-22T08:03:36Z
dc.date.issued2024-06-27
dc.identifier.conferenceIst International Research Conference of Department of Chemical and Process Engineeringen_US
dc.identifier.departmentDepartment of Chemical and Process Engineeringen_US
dc.identifier.facultyEngineeringen_US
dc.identifier.pgnospp. 103- 113en_US
dc.identifier.placeCEWAS, Rathmalana, Sri Lankaen_US
dc.identifier.proceedingProceedings of the Ist International Research Conference of Department of Chemical and Process Engineering, University of Moratuwaen_US
dc.identifier.urihttp://dl.lib.uom.lk/handle/123/22592
dc.identifier.year2024en_US
dc.language.isoenen_US
dc.publisherDepartment of Chemical and Process Engineering, University of Moratuwaen_US
dc.subjectFTIR spectroscopyen_US
dc.subjectUV-Vis spectroscopyen_US
dc.subjectOlive oilen_US
dc.subjectSesame oilen_US
dc.subjectThermal stabilityen_US
dc.titleComparative study of thermal stability of olive oil and sesame oil using ftir spectroscopy and uv-vis spectroscopyen_US
dc.typeConference-Full-texten_US

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