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Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

Research article (Food Research International, 2021) · cited 39× · AI/ML
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Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

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Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages is a scholarly article[1].

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  • Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages's instance of is recorded as scholarly article[2].

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  1. [2] ↑ . wikidata.org.

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  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages. Retrieved May 24, 2026, from https://4ort.xyz/entity/investigation-of-fermentation-induced-changes-in-the-volatile-compounds-of-trachinotus-ovatus-meixiangyu-based-on-molecu
MLA “Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/investigation-of-fermentation-induced-changes-in-the-volatile-compounds-of-trachinotus-ovatus-meixiangyu-based-on-molecu.
BibTeX @misc{4ortxyz_investigation-of-fermentation-induced-changes-in-the-volatile-compounds-of-trachinotus-ovatus-meixiangyu-based-on-molecu_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages}}, year = {2026}, url = {https://4ort.xyz/entity/investigation-of-fermentation-induced-changes-in-the-volatile-compounds-of-trachinotus-ovatus-meixiangyu-based-on-molecu}, note = {Accessed: 2026-05-24}}
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