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
Xijun Wu, Zherui Du, Renqi Ma, Xin Zhang, Daolin Yang, Hailong Liu, Yungang Zhang
Topics & Concepts
PlasticizerPhthalateDibutyl phthalateOlive oilChemistryRaman spectroscopyEdible oilEnvironmental chemistryFood scienceOrganic chemistryOpticsPhysicsSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisCultural Heritage Materials Analysis