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Monitoring flavour component variation during chilli pepper drying using a colourimetric sensor array and

Jiaying Xu1, Shanghua Li1, Zhen Wang2

  • 1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.

Food Chemistry
|March 29, 2026
PubMed
Summary

No abstract available in PubMed .

Keywords:
Capsicum annuum LDrying processFusion sensing technologyMulti-source data fusionRandom forest classification model

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