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
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.