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Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and

Che Shen1, Yun Cai1, Meiqi Ding1

  • 1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Food Chemistry: X
|June 30, 2023
PubMed

Keywords:
Deep learningHS-GC-IMSLamb shashliksRoasting methodsSPME-GC–MSSensory evaluation

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