Spectroscopy and Spectral Analysis, Volume. 32, Issue 7, 1829(2012)
Fast Discrimination of Edible Vegetable Oil Based on Raman Spectroscopy
[1] [1] Hajimahmoodi M , Vander Heyden Y, Sadeghi N, et al. Talanta, 2005, 66(5): 108.
[2] [2] Zabaras D, Gordon M H. Food Chem., 2004, 84(3): 475~483.
[3] [3] Damirchi S A, Savage G P, Dutta P C. Journal of the American Oil Chemists’ Society, 2005, 82(10): 717.
[4] [4] Fragaki G, Spyros A, Siragakis G, et al. Food Chem., 2005, 53(8): 2810.
[5] [5] Lee D S, Noh B S, Bae S Y, et al. Analytica Chimica Acta, 1998, 358: 163.
[6] [6] Bortoleto G G, et al. Analytica Chimica Acta, 2005, 539: 283.
[7] [7] Pierre H, Vincent B, Maria T. Applied Spectroscopy, 2000, 54(8): 1168.
[9] [9] Ewen S, Geoffrey D. Modern Raman Spectroscopy-A Practica1 Approach. New York: John Wiler & Sons, 2005.
[10] [10] Rasha M El-Abassy, Patrice Donfack, Arnulf Materny. J. Am. Oil Chem. Soc., 2009, 86: 507.
[11] [11] Lieber C A, Mahadevan-Jansen A. Applied Spectroscopy, 2003, 57(11): 1363.
Get Citation
Copy Citation Text
ZHOU Xiu-jun, DAI Lian-kui, LI Sheng. Fast Discrimination of Edible Vegetable Oil Based on Raman Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(7): 1829
Received: Jan. 15, 2012
Accepted: --
Published Online: Sep. 26, 2012
The Author Email: Xiu-jun ZHOU (xjzhou@iipc.zju.edu.cn)