Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot
Wenfeng Li, Rui Yang, Yiwen Xia, Xinyi Shao, Yimeng Wang, Wanjie Zhang
Topics & Concepts
AnthocyaninChemistryColorimeterFood scienceFood chemistryChromatographyBiochemistryPhysicsOpticsCatalysisIonic liquidGreen chemistryPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsSpectroscopy and Chemometric Analyses