韩敏义

Professor Supervisor of Doctorate Candidates

Rapid analysis of chinese blanched chicken (Mahuang, Tuer, and Huangyou) based on volatile compounds and machine learning.

Release time:2025-12-29Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Co-author:

Chen Wei Xuan, Bie Yong Jing, Xu Yuan, Zhou Bei, Wang Xiao Ming, Han Min Yi, Blank Imre, Zhang Lei, Liu Yuan, Chen Yan Ping
Document Code:

2c9e868c9b107424019b2a53ac01726e
Issue:

147267-147267
Translation or Not:

no
Date of Publication:

2025-11-23