Spectroscopy and Spectral Analysis, Volume. 33, Issue 9, 2448(2013)
Laser Induced Fluorescence Spectrum Characteristics of Common Edible Oil and Fried Cooking Oil
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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
Paper Information
Received: Jan. 22, 2013
Accepted: --
Published Online: Sep. 30, 2013
The Author Email: MU Tao-tao (mufangjie@yahoo.com.cn)
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