Cite
HARVARD Citation
Ye, Z. et al. (2023). Aggregating-agent-assisted surface-enhanced Raman spectroscopy–based detection of acrylamide in fried foods: A case study with potato chips. Food chemistry. p. . [Online].
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Ye, Z. et al. (2023). Aggregating-agent-assisted surface-enhanced Raman spectroscopy–based detection of acrylamide in fried foods: A case study with potato chips. Food chemistry. p. . [Online].