Author:
Ma Fei,Qin Hao,Shi Kefu,Zhou Cunliu,Chen Conggui,Hu Xiaohua,Zheng Lei
Funder
National Key Technologies R&D Programme
Doctoral Program of Higher Education
Anhui Province Key Technologies Research & Development Program
Key Project of Anhui Provincial Educational Department
Fundamental Research Funds for the Central Universities
Funds for Huangshan Professorship of Hefei University of Technology
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Three methods for determining nonheme iron in turkey meat;Ahn;Journal of Food Science,1993
2. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats;Carpenter;Journal of Agriculture and Food Chemistry,1995
3. Contributions of heme and nonheme iron to human nutrition;Carpenter;Critical Reviews in Food Science and Nutrition,1992
4. LIBSVM: A library for support vector machines;Chang;ACM Transactions on Intelligent Systems and Technology (TIST),2011
5. Chinese National Standard (5009.3-2010). (2010). Determination of moisture in foods, Chinese National Hygiene Ministry, Beijing.
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献