Identification of different degrees of processed ginger using GC-IMS combined with machine learningOA北大核心
Identification of different degrees of processed ginger using GC-IMS combined with machine learning
Shuang Liu;Hongjing Dong;Minmin Zhang;Wei Geng;Xiao Wang
Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province,Shandong Analysis and Test Center,Qilu University of Technology(Shandong Academy of Sciences),Jinan,250014,China||Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province,School of Pharmaceutical Sciences,Qilu University of Technology(Shandong Academy of Sciences),Jinan,250014,ChinaShandong Provincial Maternal and Child Health Care Hospital Affiliated to Qingdao University,Jinan,250014,China
《药物分析学报（英文）》 2024 (001)
149-151 / 3
This research was predominantly funded by Key R&D Program of Shandong Province(Program No.:2021CXGC010508),Science,Education and Industry Integration Innovation Pilot Project from Qilu University of Technology(Shandong Academy of Sciences)(Project No.:2022JBZ02-04),The new innovative team of Jinan(Project No.:202228020),Shandong Province Taishan Scholar Program(Project No.:tstp20221138).
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