Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
利用发酵模型和机器学习预测低钠萝卜泡菜(以氯化钾替代)的风味
期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-025-00528-2
Li, Yaxin; Gu, Yunjing; Cheng, Weiye; Li, Zifan; Zhang, Xiru; Zhao, Yaran; Ko, Kanghee; Liu, Wenli; Liu, Xiaoping; Li, Huamin