Measuring service quality based on customer emotion: An explainable AI approach
Yiting Guo(Zhejiang Chinese Medical University), Sean Xin Xu(Northwestern University), Liu De(University of Kentucky), Yilin Li(Tsinghua University)
Cited by 56
Related Papers
The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities
|Food Chemistry|2019|125
Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding
|Food Chemistry|2018|97