首页|期刊导航|食品科学与人类健康(英文)|Synthesis of reusable and portable SERS sandpaper based on liquid-liquid interface self-assembly method for stable and ultrasensitive detection of S-fenvalerate in foods

Synthesis of reusable and portable SERS sandpaper based on liquid-liquid interface self-assembly method for stable and ultrasensitive detection of S-fenvalerate in foodsOA

Synthesis of reusable and portable SERS sandpaper based on liquid-liquid interface self-assembly method for stable and ultrasensitive detection of S-fenvalerate in foods

Yingfang Zhang;Chen Chen;Xinyue Wang;Xuguang Qiao;Ximo Wang;Geoffrey I.N.Waterhouse;Zhixiang Xu

Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,ChinaSchool of Chemical Sciences,The University of Auckland,Auckland 1142,New ZealandKey Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China

Surface-enhanced Raman spectroscopyLiquid-liquid interface self-assemblyReusable and portable SERS sandpaperS-Fenvalerate detection

Surface-enhanced Raman spectroscopyLiquid-liquid interface self-assemblyReusable and portable SERS sandpaperS-Fenvalerate detection

《食品科学与人类健康(英文)》 2026 (1)

327-334,8

This work was financially supported by the Key R&D Program of Shandong Province,China(2023CXGC010712).

10.26599/FSHW.2024.9250460

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