Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms

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DOI:10.1016/j.foodchem.2024.140798
作者：Huanhuan Li ,&nbsp;Wei Sheng ,&nbsp;Selorm Yao-Say Solomon Adade ,&nbsp;Xorlali Nunekpeku ,&nbsp;Quansheng Chen
文献类型：期刊论文
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Elsevier

Abstract：Pork batter quality significantly affects its product. Herein, this study explored the use of Raman spectroscopy combined with deep learning algorithms for rapidly detecting pork batter qual

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