Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
Huanhuan Li(Jiangsu University), Quansheng Chen(Kunming University of Science and Technology), Sheng Wei(Jiangsu University), Selorm Yao‐Say Solomon Adade(Jiangsu University), Xorlali Nunekpeku(Jiangsu University)
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