Abstract
Rapid and Sensitive Detection of Acrylamide in Fried Food Based on Surface-Enhanced Raman Spectroscopy
Published Version
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https://doi.org/10.3964/j.issn.1000-0593(2020)04-1087-06
Copy DOIJournal: Spectroscopy and Spectral Analysis | Publication Date: Apr 7, 2021 |
Citations: 2 |
Rapid and Sensitive Detection of Acrylamide in Fried Food Based on Surface-Enhanced Raman Spectroscopy
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