Journal article

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

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

LWT | ELSEVIER | Published : 2020

University of Melbourne Researchers

Grants

Awarded by Zhejiang Province Public Welfare Technology Application Research Project


Awarded by Ningbo Public Welfare Technology Application Research Project


Awarded by National Key R&D Program of China


Awarded by Science and Technology Program of Zhejiang Food and Drug Administration


Funding Acknowledgements

This work was supported by Zhejiang Province Public Welfare Technology Application Research Project (LGN19C200010, LGN20C200013), Ningbo Public Welfare Technology Application Research Project (2019C10028, 2019C10032), National Key R&D Program of China (2018YFD0901105), Science and Technology Program of Zhejiang Food and Drug Administration (SP2018016), and K.C. Wong Magna Fund of Ningbo University.