SERS的煎炸食品中丙烯酰胺速测方法研究
程劼
1
, 韩彩芹
2
, 谢建春
3
, 苏晓鸥
1,
*
, 王培龙
1,
*
Rapid and Sensitive Detection of Acrylamide in Fried Food Based on Surface-Enhanced Raman Spectroscopy
CHENG Jie
1
, HAN Cai-qin
2
, XIE Jian-chun
3
, SU Xiao-ou
1,
*
, WANG Pei-long
1,
*
(a)四种基底拉曼活性对比; (b) 柠檬酸钠用量对 I
1 482
影响