A novel GAN-based regression model for predicting frying oil deterioration

Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What’s concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well-being of people. For this reason, researchers p...

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Detalles Bibliográficos
Autores principales: Ye, Kai, Wang, Zhenyu, Chen, Pengyuan, Piao, Yangheran, Zhang, Kuan, Wang, Shu, Jiang, Xiaoming, Cui, Xiaohui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9213417/
https://www.ncbi.nlm.nih.gov/pubmed/35729239
http://dx.doi.org/10.1038/s41598-022-13762-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9213417/
https://www.ncbi.nlm.nih.gov/pubmed/35729239
http://dx.doi.org/10.1038/s41598-022-13762-5

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