APPLICATION OF THERMOLUMINESCENCE MEASUREMENTS TO DETECT IRRADIATED STRAWBERRIES

被引：19

作者：

HEIDE, L ^{[1
]}

GUGGENBERGER, R ^{[1
]}

BOGL, KW ^{[1
]}

机构：

[1] FED OFF RADIAT PROTECT,INST RADIAT HYG,W-8042 NEUHERBERG,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 12期

关键词：

D O I：

10.1021/jf00102a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The thermoluminescence intensity of unirradiated and irradiated strawberries was studied with regard to dose response, storage time, and different varieties. An identification method could finally be developed. Further investigations were carried out to determine the origin of the thermoluminescence effect, which was found to be attributable to mineral grains adhering to the sample surface.

引用

页码：2160 / 2163

页数：4

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