Spectroscopy and Spectral Analysis, Volume. 41, Issue 9, 2846(2021)
Fluorescence Spectroscopy Characteristics of Dissolved Organic Matter Analysis of Straw-Cow Dung Fermentation in Different Proportion
Fig. 1. Three dimensional fluorescence components of DOM in different treatments
Peak A: fulvic acid in UV region; Peak C: fulvic acid in visible region; Peak T: short wave tryptophan (proteinoid);Peak T1: long wave tryptophan; Peak F: humicacid; Peak B: tyrosine (proteinoid)
Fig. 2. Fluorescence intensity and relative percentage of DOM components in different treatments
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Yan LI, Dan WEI, Wei WANG, Liang JIN, Jian-li DING, Shan-shan CAI, Yu HU, Yang BAI. Fluorescence Spectroscopy Characteristics of Dissolved Organic Matter Analysis of Straw-Cow Dung Fermentation in Different Proportion[J]. Spectroscopy and Spectral Analysis, 2021, 41(9): 2846
Category: Research Articles
Received: Jul. 8, 2020
Accepted: --
Published Online: Oct. 29, 2021
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