Lv3
386 积分 2024-10-20 加入
Optimization of Deodorization Process and Analysis of Fishy Aftertaste Substances in Pangasius bocourti Fillets
5小时前
已完结
Metabolomic analysis of microbial effects on quality and metabolite conversion in rapidly fermented salt-free shrimp by-product sauce
6天前
已关闭
Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures
7天前
已完结
Advanced Surface Color Quality Assessment in Paper-Based Full-Color 3D Printing
22天前
已完结
Assessing RGB Color Reliability via Simultaneous Comparison with Hyperspectral Data on Pantone® Fabrics
22天前
已完结
iCAM framework for image appearance, differences, and quality
22天前
已完结
Psychophysical determination of boundaries and smoothness of color gradients
22天前
已关闭
Customised ResNet architecture for subtle color classification
22天前
已完结
Local Color Space Correction for Color Difference in Machine Vision Imaging Based on Polynomial Regression
22天前
已完结
Modeling and optimization of Newfoundland shrimp waste hydrolysis for microbial growth using response surface methodology and artificial neural networks
1个月前
已完结
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