Rapid Quantitative Authentication of Blended Vegetable Oil Quality by Raman Spectroscopy Coupled with a Selection Algorithm of Spectral Characteristic Intervals
In this study, a method for the rapid quantitative determination of the content of high-value vegetable oil in blended edible vegetable oils (BEVO) was proposed based on Raman spectroscopy and a selection algorithm of spectral characteristic intervals. First, the particle swarm optimization (PSO) an...
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Format: | Article |
Language: | English |
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China Food Publishing Company
2024-03-01
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Series: | Shipin Kexue |
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Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-030.pdf |