Publication | Open Access

Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy

Food ChemistrySensitive DetectionEdible FilmSurface-enhanced Raman SpectroscopyEngineeringEdible PackagingNatural SciencesSpectroscopyPolymer ScienceFood AnalysisSurface-enhanced Raman ScatteringDispersive Solid-phase ExtractionAnalytical ChemistryChemistryPolymer ChemistrySpectroscopic Method