• Spectroscopy and Spectral Analysis
  • Vol. 38, Issue 8, 2419 (2018)
FU Yun-peng*, QI Ying, HU Xiao-peng, TONG Rui, FANG Guo-zhen, and WANG Shuo
Author Affiliations
  • [in Chinese]
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    DOI: 10.3964/j.issn.1000-0593(2018)08-2419-06 Cite this Article
    FU Yun-peng, QI Ying, HU Xiao-peng, TONG Rui, FANG Guo-zhen, WANG Shuo. Study on the Determination of Basic Orange Ⅱ and Acid Orange Ⅱ in Food by TLC-SERS[J]. Spectroscopy and Spectral Analysis, 2018, 38(8): 2419 Copy Citation Text show less
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    [1] Golka K, Kopps S, Myslak Z W. Toxicology Letters, 2004, 151(1): 203.

    [2] Fang Guozhen, Wu Yu, Dong Xiaomeng, et al. Journal of Agricultural and Food Chemistry, 2013, 61(16): 3834.

    [3] Huang Rongfu, Han Sungyub, Li Xiang. Analytical Bioanalytical Chemistry, 2013, 405(21): 6815.

    [4] Andrea Lucotti, Matteo Tommasini, Michele Casella, et al. Vibrational Spectroscopy, 2012, 62(5): 286.

    [5] Li Dawei, Qu Lulu, Zhai Wenlei, et al. Environmental Science Technology, 2011, 45(9): 4046.

    FU Yun-peng, QI Ying, HU Xiao-peng, TONG Rui, FANG Guo-zhen, WANG Shuo. Study on the Determination of Basic Orange Ⅱ and Acid Orange Ⅱ in Food by TLC-SERS[J]. Spectroscopy and Spectral Analysis, 2018, 38(8): 2419
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