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,
*
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