Corrigendum to “A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning” [Food Res. Int. 212 (2025) 116324]

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-18 DOI:10.1016/j.foodres.2025.116857

Liyuan Yang , Zhongyuan Wu , Haozhe Zhu , Shijie Ding , Guanghong Zhou

引用次数: 0

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“基于深度学习的猪细胞悬浮培养成脂分化程度评估方法”的更正[Food Res. Int. 212 (2025) 116324]

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.