| 标题 |
Rapid identification and prediction of the botanical origins and main components of Chinese yam based on a multimodal data fusion of near-infrared spectra and visualization image information |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xue-Qing Fan; Ming-Hui Wei; Li Yang; Mei Xue; Chun-Juan Pu; et al 出版日期:2026-03-11 |
| 求助人 | |
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(2025-6-4)