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The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning
Food processing allows for maintaining the quality of perishable products and extending their shelf life. Nondestructive procedures combining image analysis and machine learning can be used to control the quality of processed foods. This study was aimed at developing an innovative approach to distin...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563776/ https://www.ncbi.nlm.nih.gov/pubmed/36230030 http://dx.doi.org/10.3390/foods11192956 |