Qualitative and quantitative studies of phthalates in extra virgin olive oil (EVOO) by surface-enhanced Raman spectroscopy (SERS) combined with long short term memory (LSTM) neural network-Reference-Cited by-同舟云学术

Qualitative and quantitative studies of phthalates in extra virgin olive oil (EVOO) by surface-enhanced Raman spectroscopy (SERS) combined with long short term memory (LSTM) neural network

Published:2024-02 Issue: Volume:433 Page:137300
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Xijun,Du Zherui,Ma Renqi,Zhang Xin,Yang Daolin,Liu Hailong,Zhang Yungang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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