农业机构知识库联盟

查找成果

筛选

全部成果分类

资源类型

期刊名称

food chemistry(1)

关键词

fluorescence spectroscopy(1)
frying oil(1)
machine learning(1)
peroxide value(1)

显示更多

作者

Huihui Yang AND Yutang Wang AND Bei Fan AND Qing Chen AND Meifeng Wu AND Fengzhong Wang AND Long Li(0)

机构

institute of food science and technology, chinese academy of agricultural sciences (caas), beijing 100193, pr china(1)
weifang(1)
weifang institute of food science and processing technology, weifang 261000, pr china(1)

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Huihui Yang(精确检索)

作者:Yutang Wang(精确检索)

作者:Bei Fan(精确检索)

作者:Qing Chen(精确检索)

作者:Meifeng Wu(精确检索)

作者:Fengzhong Wang(精确检索)

作者:Long Li(精确检索)

共1条记录

排序方式：

时间

时间
相关度

全文链接

1Simultaneous determination of vegetable oil frying frequency and peroxide value based on the three-dimensional fluorescence spectroscopy and machine learning

作者： Huihui Yang; Yutang Wang; Bei Fan; Qing Chen; Meifeng Wu; Fengzhong Wang; Long Li; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, PR China; Weifang Institute of food science and processing technology, Weifang 261000, PR China; Weifang;

来源：Food Chemistry

关键词： Fluorescence spectroscopy Frying oil Machine learning Peroxide value