Synergizing meat science and interpretable AI: Quantifying crispness gradients for quality authentication of Tilapia fillet processing.
- DOI
- 10.1016/j.foodchem.2025.144252
- Published
- 2025 Aug 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.144252,
title = {Synergizing meat science and interpretable AI: Quantifying crispness gradients for quality authentication of Tilapia fillet processing.},
author = {Tang S and Zhang L and Tian X and Zheng M and Zhang H and Zhong N},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.144252},
url = {https://doi.org/10.1016/j.foodchem.2025.144252}
}RIS
TY - JOUR TI - Synergizing meat science and interpretable AI: Quantifying crispness gradients for quality authentication of Tilapia fillet processing. AU - Tang S AU - Zhang L AU - Tian X AU - Zheng M AU - Zhang H AU - Zhong N PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.144252 UR - https://doi.org/10.1016/j.foodchem.2025.144252 ER -
APA
S, T., L, Z., X, T., M, Z., H, Z., & N, Z. (2025). Synergizing meat science and interpretable AI: Quantifying crispness gradients for quality authentication of Tilapia fillet processing.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.144252
Source records
- pubmed · retrieved 2026-09-26T13:22:09.473Z