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

LIU Cui-ling; YANG Yu-fei; TIAN Fang; WU Jing-zhu; SUN Xiao-rong

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

Journals >Spectroscopy and Spectral Analysis >Volume 41 >Issue 5 >Page 1387 > Article

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

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

LIU Cui-ling^1、*, YANG Yu-fei¹, TIAN Fang², WU Jing-zhu¹, and SUN Xiao-rong¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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

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 Copy Citation Text

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References

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

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

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

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

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

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

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