# Qualitative and Quantitative Analysis of Oxidative Degradation Products in Frying Oil by Three-Dimensional Fluorescence Spectroscopy with Metalloporphyrin-Based Sensor

> Research article (Food Analytical Methods, 2022) · cited 10× · AI/ML

**Wikidata**: [openalex:W4206221478](https://www.wikidata.org/wiki/openalex:W4206221478)  
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