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 Jie1, HAN Cai-qin2, XIE Jian-chun3, SU Xiao-ou1,*, WANG Pei-long1,*
(a)四种基底拉曼活性对比; (b) 柠檬酸钠用量对 I 1 482影响