The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils
Published by
Food Chemistry
Summary
journal-article
Umrbek Mavlanov
About
Food scientist specializing in edible oil analysis and lipid profiling, applying NMR, FTIR, NIR, GC-MS, chemometrics, and machine learning to study composition and quality.
Work
University of Copenhagen
|PhD student
Denmark
→
Education
Urgench State University
Uzbekistan
→
MSc in Food Science and Technology