## Abstract The well‐known food dye E102 could be detected in aqueous solutions by means of regular Raman and surface‐enhanced Raman scattering (SERS) spectroscopy at micromolar and nanomolar levels, respectively. The changes observed in the profile of the band at 1365 cm^−1^, characteristic of the
Vibrational properties of levulinic acid and furan derivatives: Raman spectroscopy and theoretical calculations
✍ Scribed by Taejin Kim; Rajeev S. Assary; Larry A. Curtiss; Christopher L. Marshall; Peter C. Stair
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 424 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0377-0486
- DOI
- 10.1002/jrs.2951
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