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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

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

2021Food Research International39 citationsDOI

Topics & Concepts

Electronic noseFermentationChemistryFlavorOdorFood sciencePartial least squares regressionChromatographyArtificial intelligenceMachine learningOrganic chemistryComputer scienceAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityFermentation and Sensory Analysis
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 | Litcius