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SPECTROSCOPY AND SPECTRAL ANALYSIS  2020, Vol. 40 Issue (04): 1087-1092    DOI: 10.3964/j.issn.1000-0593(2020)04-1087-06
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Rapid and Sensitive Detection of Acrylamide in Fried Food Based on Surface-Enhanced Raman Spectroscopy
CHENG Jie1, HAN Cai-qin2, XIE Jian-chun3, SU Xiao-ou1*, WANG Pei-long1*
1. Institute of Quality Standards and Testing Technologies for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
2. Jiangsu Key Laboratory of Advanced Laser Materials and Devices, School of Physics and Electronic Engineering, Jiangsu Normal University, Xuzhou 221116, China
3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China