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dcterms:bibliographicCitation <http://dblp.uni-trier.de/rec/bibtex/conf/his2/FuHHHJ22>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Chengcheng_Fu>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Frank_van_Harmelen>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Tingting_He_0003>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Xingpeng_Jiang>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Zhisheng_Huang>
foaf:homepage <http://dx.doi.org/doi.org%2F10.1007%2F978-3-031-20627-6%5F22>
foaf:homepage <https://doi.org/10.1007/978-3-031-20627-6_22>
dc:identifier DBLP conf/his2/FuHHHJ22 (xsd:string)
dc:identifier DOI doi.org%2F10.1007%2F978-3-031-20627-6%5F22 (xsd:string)
dcterms:issued 2022 (xsd:gYear)
rdfs:label Food Recommendation for Mental Health by Using Knowledge Graph Approach. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Chengcheng_Fu>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Frank_van_Harmelen>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Tingting_He_0003>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Xingpeng_Jiang>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Zhisheng_Huang>
swrc:pages 231-242 (xsd:string)
dcterms:partOf <https://dblp.l3s.de/d2r/resource/publications/conf/his2/2022>
owl:sameAs <http://bibsonomy.org/uri/bibtexkey/conf/his2/FuHHHJ22/dblp>
owl:sameAs <http://dblp.rkbexplorer.com/id/conf/his2/FuHHHJ22>
rdfs:seeAlso <http://dblp.uni-trier.de/db/conf/his2/his2022.html#FuHHHJ22>
rdfs:seeAlso <https://doi.org/10.1007/978-3-031-20627-6_22>
swrc:series <https://dblp.l3s.de/d2r/resource/conferences/his2>
dc:title Food Recommendation for Mental Health by Using Knowledge Graph Approach. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:InProceedings
rdf:type foaf:Document