Infrared spectroscopy combined with deep learning to describe the textural properties of cooked rice from raw materials: revealing spectral variations and internal correlations during processing
已完结10由 犇 发布于 2026/1/4 16:47:35
DOI:10.1016/j.foodcont.2025.111681
作者:Rui Tang ,?Ting Yu ,?Zi Li ,?Junru Wu ,?Xiaoming Zheng ,?Leiqing Pan ,?Yang Chen ,?Kun Duan ,?Hui Dong ,?Weijie Lan
文献类型:期刊论文
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