Multidimensional characterization of vegetable breads using multisource intelligent sensory technologies and feature-level data fusion

Yongfeng Jiang, Han Yang, Cuiying Jian, Yaoxu Lin, Enrui Hu, Hao Zhang, Qingjie Shi, Yuwen Yi

Open source

DOI: 10.3389/fnut.2026.1970901
Published: 2026-10-13
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1970901,
  title = {Multidimensional characterization of vegetable breads using multisource intelligent sensory technologies and feature-level data fusion},
  author = {Yongfeng Jiang and Han Yang and Cuiying Jian and Yaoxu Lin and Enrui Hu and Hao Zhang and Qingjie Shi and Yuwen Yi},
  year = {2026},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2026.1970901},
  url = {https://doi.org/10.3389/fnut.2026.1970901}
}

RIS

TY  - JOUR
TI  - Multidimensional characterization of vegetable breads using multisource intelligent sensory technologies and feature-level data fusion
AU  - Yongfeng Jiang
AU  - Han Yang
AU  - Cuiying Jian
AU  - Yaoxu Lin
AU  - Enrui Hu
AU  - Hao Zhang
AU  - Qingjie Shi
AU  - Yuwen Yi
PY  - 2026
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1970901
UR  - https://doi.org/10.3389/fnut.2026.1970901
ER  -

APA

Jiang, Y., Yang, H., Jian, C., Lin, Y., Hu, E., Zhang, H., Shi, Q., & Yi, Y. (2026). Multidimensional characterization of vegetable breads using multisource intelligent sensory technologies and feature-level data fusion. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1970901

Source records

crossref · retrieved 2026-11-03T22:40:33.432Z