• Acta Photonica Sinica
  • Vol. 35, Issue 11, 1717 (2006)
Jia Yanhua1、*, Xu Xiaoxuan1, Yang Renjie2, Liang Jun1, Zhou Xinyong3, and Zhang Cunzhou1
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
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    DOI: Cite this Article
    Jia Yanhua, Xu Xiaoxuan, Yang Renjie, Liang Jun, Zhou Xinyong, Zhang Cunzhou. Spectra Study on the Quality Change of Deep Frying Edible Oils by Synchronous Scan Fluorescence Spectra[J]. Acta Photonica Sinica, 2006, 35(11): 1717 Copy Citation Text show less
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    [1] Chen J. Grease Chemistry. Chemical Publishing house,2004,2:1~43

    [2] Lai Y W,Kemsley E K,Wilson R H,et al. Potential of fourier transform infrared spectroscopy for the authentication of vegetable oils. Journal of Agricultural and Food Chemistry,1994,42(6):1159

    [3] Bertran E,Coello J,Iturriaga H,et al. Determination of olive oil free fatty acid by Fourier transform infrared spectroscopy. Journal of the American Oil Chemists Society,1999,76(8) :611~616

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    CLP Journals

    [1] DING Zhi-qun, WANG Jin-xia, ZHAO Hong-xia, CHENG Pei-hong, HU Jin-song, JIA Hui. Rapid Analysing Edible Oil Using Three Dimensional Fluorescence Spectroscopy[J]. Acta Photonica Sinica, 2015, 44(6): 630004

    [2] Tao Chunxian, Ruan Jun, Shu Shunpeng, Han Zhaoxia. Detection of Fried Oil in Edible Oil Based on Three-Dimensional Fluorescence Spectroscopy[J]. Chinese Journal of Lasers, 2016, 43(1): 115001

    Jia Yanhua, Xu Xiaoxuan, Yang Renjie, Liang Jun, Zhou Xinyong, Zhang Cunzhou. Spectra Study on the Quality Change of Deep Frying Edible Oils by Synchronous Scan Fluorescence Spectra[J]. Acta Photonica Sinica, 2006, 35(11): 1717
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