Spectroscopy and Spectral Analysis, Volume. 41, Issue 5, 1387(2021)

Study on Quantitative Analysis of Edible Oil Peroxide Value by Terahertz Time Domain Spectroscopy

LIU Cui-ling1、*, YANG Yu-fei1, TIAN Fang2, WU Jing-zhu1, and SUN Xiao-rong1
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    References(6)

    [1] [1] Gong Weichao, Shi Ruyi, Chen Min, et al. Journal of Food Measurement and Characterization, 2019, 13(3): 2203.

    [3] [3] Liang Jie, Guo Qijia, Chang Tianying, et al. Optik, 2018, 174: 7.

    [4] [4] Benjamin S Y Ung, Brian W H Ng, Derek Abbott. 35th International Conference on Infrared, Millimeter, and Terahertz Waves, IEEE, 2010.

    [9] [9] Nakajima Shusaku, Shiraga Keiichiro, Suzuki Tetsuhito, et al. Food Chemistry, 2019, 294(5): 203.

    [10] [10] Hu Keqing, Huyan Zongyao, Sherazi Syed Tufail Hussain, et al. Journal of Oleo Science, 2019, 68(11): 1073.

    [12] [12] Zhan Honglei, Xi Jianfeng, Zhao Kun, et al. Food Control, 2016, 67: 114.

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    LIU Cui-ling, YANG Yu-fei, TIAN Fang, WU Jing-zhu, SUN Xiao-rong. Study on Quantitative Analysis of Edible Oil Peroxide Value by Terahertz Time Domain Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2021, 41(5): 1387

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    Paper Information

    Received: May. 8, 2020

    Accepted: --

    Published Online: May. 14, 2021

    The Author Email: Cui-ling LIU (liucl@btbu.edu.cn)

    DOI:10.3964/j.issn.1000-0593(2021)05-1387-06

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