江苏大学主页平台管理系统欧阳琴--中文主页-- Quantitative analysis and visualization of chemical compositions during shrimp flesh deterioration using hyperspectral imaging: A comparative study of machine learning and deep learning models

欧阳琴

教授

博士生导师硕士生导师
学位：博士
性别：女
毕业院校：江苏大学
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

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Quantitative analysis and visualization of chemical compositions during shrimp flesh deterioration using hyperspectral imaging: A comparative study of machine learning and deep learning models

发布时间：2025-12-22 点击次数：

所属单位：40700
论文名称：Quantitative analysis and visualization of chemical compositions during shrimp flesh deterioration using hyperspectral imaging: A comparative study of machine learning and deep learning models
发表刊物：FOOD CHEMISTRY
ISSN号：0308-8146
是否译文：否

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欧阳琴

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论文成果

Quantitative analysis and visualization of chemical compositions during shrimp flesh deterioration using hyperspectral imaging: A comparative study of machine learning and deep learning models