Prediction method of large yellow croaker (Larimichthys crocea) freshness based on improved residual neural network
Author:
Funder
Key Technology Research and Development Program of Shandong Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02381-5.pdf
Reference69 articles.
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2. W. Lan, L. Liu, N. Zhang et al., Effects of ε-polylysine and Rosemary extract on the quality of large yellow croaker (Pseudosciaena crocea) stored on ice at 4 ± 1°C. J. Food Biochem. (2020). https://doi.org/10.1111/jfbc.13418
3. L. Wu, H. Pu, D. Sun et al., Novel techniques for evaluating freshness quality attributes of fish: a review of recent developments. Trends Food Sci. Technol. 83, 259–273 (2019). https://doi.org/10.1016/j.tifs.2018.12.002
4. D. Li, L. Zhang, S. Song et al., The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus Carpio) fillets. Food Chem. 224, 347–352 (2017). https://doi.org/10.1016/j.foodchem.2016.12.056
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