Application of Fluorescence Spectra and Matrix Analysis in the Classification of Edible Vegetable Oils

WU Xi-jun; TIAN Rui-ling; SUN Meng-fei; PAN Zhao

doi:10.3964/j.issn.1000-0593(2016)07-2155-07

Spectroscopy and Spectral Analysis, Volume. 36, Issue 7, 2155(2016)

Application of Fluorescence Spectra and Matrix Analysis in the Classification of Edible Vegetable Oils

WU Xi-jun^1、*, TIAN Rui-ling², SUN Meng-fei¹, and PAN Zhao¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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References(3)

[6] [6] John H Kalivas, Constantinos A Georgiou, Marianna Moira, et al. Food Chemistry, 2014, 148: 289.

[7] [7] Francis Alarcón, María E Báez, Manuel Bravo, et al. Talanta, 2013, 103: 361.

[8] [8] Wang Jianyao, Wu Hailong, Sun Yanmei, et al. Journal of Chromatography B, 2014, 947-948: 32.

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WU Xi-jun, TIAN Rui-ling, SUN Meng-fei, PAN Zhao. Application of Fluorescence Spectra and Matrix Analysis in the Classification of Edible Vegetable Oils[J]. Spectroscopy and Spectral Analysis, 2016, 36(7): 2155

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Paper Information

Received: Jun. 7, 2015

Accepted: --

Published Online: Dec. 23, 2016

The Author Email: WU Xi-jun (WUXijun@ysu.edu.cn)

DOI:10.3964/j.issn.1000-0593(2016)07-2155-07

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