| 标题 |
Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC–MS to simulate human muti-sensation: Based on multimodal deep learning |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Che Shen; Guanhua Cai; Jiaqi Tian; Xinnan Wu; Meiqi Ding; et al 出版日期:2023-12-25 |
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(2025-6-4)