Deep learning-assisted digital interpretation of an anthocyanin-based colorimetric pH indicator for spoilage identification of packaged raw squid
- DOI
- 10.1007/s10068-026-02287-6
- Published
- 2026-09-01
- Container
- Food Science and Biotechnology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s10068-026-02287-6,
title = {Deep learning-assisted digital interpretation of an anthocyanin-based colorimetric pH indicator for spoilage identification of packaged raw squid},
author = {Chahn-Mee Moh and Sea Cheol Min},
year = {2026},
journal = {Food Science and Biotechnology},
doi = {10.1007/s10068-026-02287-6},
url = {https://doi.org/10.1007/s10068-026-02287-6}
}RIS
TY - JOUR TI - Deep learning-assisted digital interpretation of an anthocyanin-based colorimetric pH indicator for spoilage identification of packaged raw squid AU - Chahn-Mee Moh AU - Sea Cheol Min PY - 2026 JO - Food Science and Biotechnology DO - 10.1007/s10068-026-02287-6 UR - https://doi.org/10.1007/s10068-026-02287-6 ER -
APA
Moh, C., & Min, S. C. (2026). Deep learning-assisted digital interpretation of an anthocyanin-based colorimetric pH indicator for spoilage identification of packaged raw squid. Food Science and Biotechnology. https://doi.org/10.1007/s10068-026-02287-6
Source records
- crossref · retrieved 2026-11-07T00:46:25.008Z