Fermentation Years by Surface-Enhanced Raman Spectroscopy

ZHANG Ling; ZHAO Yan-ping; FENG Ya-dong

doi:10.3964/j.issn.1000-0593(2013)06-1575-06

Journals >Spectroscopy and Spectral Analysis >Volume 33 >Issue 6 >Page 1575 > Article

Spectroscopy and Spectral Analysis
Vol. 33, Issue 6, 1575 (2013)

Fermentation Years by Surface-Enhanced Raman Spectroscopy

ZHANG Ling^1、*, ZHAO Yan-ping¹, and FENG Ya-dong²

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2013)06-1575-06 Cite this Article

ZHANG Ling, ZHAO Yan-ping, FENG Ya-dong. Fermentation Years by Surface-Enhanced Raman Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2013, 33(6): 1575 Copy Citation Text

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References

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[3] Marc D Porter, Robert J Lipert, Lorraine M Siperko, et al. Chem. Soc. Rev., 2008, 37: 1001.

[4] Kwan Kim, Kuan Soo Shin. Analytical Chemistry, 2011, 27: 775.

[5] Bayden R Wood, Peter Caspers, Gerwin J Puppels, et al. Anal. Bioanal. Chem., 2007, 387: 1691.

[10] Jurasekova Z, Domingo C, García-Ramos J V, et al. Coalition, 2007, 14: 14.

[11] Armida Torreggiani, Zuzana Jurasekova, Santiago Sanchez-Cortes, et al. J. Raman Spectrosc., 2008, 39: 265.

[12] Howell G M Edwards, Susana E. Jorge Villar, et al. Analytica Chimica Acta, 2005, 538: 175.

[13] Ram M S, Floyd EDowell, Larry M Seitz. Cereal Chem., 2003, 80: 188.

ZHANG Ling, ZHAO Yan-ping, FENG Ya-dong. Fermentation Years by Surface-Enhanced Raman Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2013, 33(6): 1575

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