Rapid Detection of the Oxidation of Almonds Based on Surface Enhanced Raman Spectroscopy
The oxidation of almonds during the storage and processing would seriously affect their nutrition and quality. The purpose of this study was to establish a sensitive and reliable method for rapid detection of the oxidation of almonds. A rapid and simple phase-transfer of gold nanoparticles (AuNPs) f...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020173 |