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Spectroscopy and Spectral Analysis, Volume. 33, Issue 9, 2448(2013)

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, and GAO Li-lei
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    MU Tao-tao, CHEN Si-ying, ZHANG Yin-chao, CHEN He, GUO Pan, GE Xian-ying, GAO Li-lei. Laser Induced Fluorescence Spectrum Characteristics of Common Edible Oil and Fried Cooking Oil[J]. Spectroscopy and Spectral Analysis, 2013, 33(9): 2448

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    Paper Information

    Received: Jan. 22, 2013

    Accepted: --

    Published Online: Sep. 30, 2013

    The Author Email: MU Tao-tao (mufangjie@yahoo.com.cn)

    DOI:10.3964/j.issn.1000-0593(2013)09-2448-03

    Topics

    laser devices and laser physics
    Lasers and Laser Optics
    Laser physics
    laser manufacturing
    Instrumentation, Measurement and Metrology