Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy

WANG Hong-peng; WAN Xiong; YUAN Ru-jun

doi:10.3964/j.issn.1000-0593(2020)04-1251-06

Journals >Spectroscopy and Spectral Analysis >Volume 40 >Issue 4 >Page 1251 > Article

Spectroscopy and Spectral Analysis
Vol. 40, Issue 4, 1251 (2020)

Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy

WANG Hong-peng^*, WAN Xiong, and YUAN Ru-jun

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2020)04-1251-06 Cite this Article

WANG Hong-peng, WAN Xiong, YUAN Ru-jun. Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(4): 1251 Copy Citation Text

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References

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[7] Herrero A M, Ruiz-Capillas C, Pintado T, et al. Food Chemistry, 2017, 221: 1333.

[8] Li Y, Fang T, Zhu S, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2017.

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WANG Hong-peng, WAN Xiong, YUAN Ru-jun. Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(4): 1251

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