Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.
- DOI
- 10.1016/j.foodchem.2026.150630
- Published
- 2026 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2026.150630,
title = {Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.},
author = {Guo Q and Zhang M and Bhandari B and Yu Q and Rui L},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150630},
url = {https://doi.org/10.1016/j.foodchem.2026.150630}
}RIS
TY - JOUR TI - Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network. AU - Guo Q AU - Zhang M AU - Bhandari B AU - Yu Q AU - Rui L PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150630 UR - https://doi.org/10.1016/j.foodchem.2026.150630 ER -
APA
Q, G., M, Z., B, B., Q, Y., & L, R. (2026). Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150630
Source records
- pubmed · retrieved 2026-09-27T01:39:04.965Z