Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages-Reference-Cited by-同舟云学术

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

Published:2021-12 Issue: Volume:150 Page:110739
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Qian,Wang Yueqi,Wu Yanyan,Li Chunsheng,Li Laihao,Yang Xianqing,Chen Shengjun,Zhao Yongqiang,Cen Jianwei,Yang Shaoling,Wang Di

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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