江苏大学主页平台管理系统李欢欢--中文主页-- Based on vis-NIR combined with ANN for on-line detection of bacterial concentration during kombucha fermentation

个人信息

李欢欢

学位：博士
性别：女
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

论文成果

当前位置: 中文主页 >> 科学研究 >> 论文成果

Based on vis-NIR combined with ANN for on-line detection of bacterial concentration during kombucha fermentation

发布时间：2024-08-05 点击次数：

所属单位：40700
论文名称：Based on vis-NIR combined with ANN for on-line detection of bacterial concentration during kombucha fermentation
发表刊物：FOOD BIOSCIENCE
ISSN号：2212-4292
是否译文：否

上一条：A novel enzymatic biosensor for CIP in food based on UCNPs and colorimetric strategy of potassium titanium oxalate

下一条：Generalized ratiometric surface-enhanced Raman scattering biosensor for okadaic acid in food based on Au-triggered signal amplification