Method study on determination of total purine content in fish meat by diazotization reaction combined with SERS-Reference-Cited by-同舟云学术

Method study on determination of total purine content in fish meat by diazotization reaction combined with SERS

Published:2020-04 Issue: Volume:123 Page:109027
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guo Xiaoying,Wang Xinyu,Huang Dongwei,Zhang Jinjie^ORCID,Xu Dalun,Yang Wenge^ORCID,Hu Qijie,Fang Zhongxiang^ORCID,Huang Tao^ORCID

Funder

Zhejiang Province Public Welfare Technology Application Research Project

Ningbo Public Welfare Technology Application Research Project

National Key R&D Program of China

Science and Technology Program of Zhejiang Food and Drug Administration

Ningbo University

Publisher

Elsevier BV

Subject

Food Science

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