采用降温扰动二维相关拉曼光谱鉴别掺假橄榄油
于迎涛1, 王季锋1, 孙玉叶1, 李福娟2, 万超3

Identification of Adulterated Olive Oil by Two-Dimensional Raman Correlation Spectroscopy With Cooming as a Perturbation Factor
YU Ying-tao1, WANG Ji-feng1, SUN Yu-ye1, LI Fu-juan2, WAN Chao3
纯橄榄油与掺假橄榄油在不同温度时的拉曼光谱对比 (a): -5 ℃; (b): -10 ℃; (c): -15 ℃; (d): -20 ℃