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Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches
Research article (Journal of Food Process Engineering, 2019) · cited 56× · AI/ML
Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches
Summary
Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches is a scholarly article[1].
Key Facts
Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches. Retrieved May 24, 2026, from https://4ort.xyz/entity/evaluation-of-lipid-oxidation-and-volatile-compounds-of-traditional-drycured-pork-belly-the-hyperspectral-imaging-and-mu
MLA“Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/evaluation-of-lipid-oxidation-and-volatile-compounds-of-traditional-drycured-pork-belly-the-hyperspectral-imaging-and-mu.
BibTeX@misc{4ortxyz_evaluation-of-lipid-oxidation-and-volatile-compounds-of-traditional-drycured-pork-belly-the-hyperspectral-imaging-and-mu_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches}}, year = {2026}, url = {https://4ort.xyz/entity/evaluation-of-lipid-oxidation-and-volatile-compounds-of-traditional-drycured-pork-belly-the-hyperspectral-imaging-and-mu}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches — https://4ort.xyz/entity/evaluation-of-lipid-oxidation-and-volatile-compounds-of-traditional-drycured-pork-belly-the-hyperspectral-imaging-and-mu (retrieved 2026-05-24)
