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SPECTROSCOPY AND SPECTRAL ANALYSIS  2013, Vol. 33 Issue (09): 2448-2450    DOI: 10.3964/j.issn.1000-0593(2013)09-2448-03
光谱学与光谱分析 |
Laser Induced Fluorescence Spectrum Characteristics of Common Edible Oil and Fried Cooking Oil
MU Tao-tao, CHEN Si-ying*, ZHANG Yin-chao, CHEN He, GUO Pan, GE Xian-ying, GAO Li-lei
School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China