科研产出
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
SCI
机构:
来源:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY年份:2023关键词: fermentation; fish product; flavor; health benefits; metabolic pathway; microbial community


An explainable machine learning for geographical origin traceability of mussels Mytilus edulis based on stable isotope ratio and compositions of C, N, O and H
SCI
机构:
来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2023关键词: Mussel; Stable isotopes; Elemental composition; Explainable machine learning; SHAP; Traceability

