Predicting heat-induced hazardous compounds in roasted almonds via browning index and moisture using machine learning

作者：Yunhao Xia, Buyu Liu, Kaijun Wang, Zhongwu Yu, Wenhan Yan, Changling Wu, Guan-Yu Fang, Fenghua Wu, Xingquan Liu, Peng Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147090 · 被引用次数：1 · 研究领域：Potato Plant Research、Nuts composition and effects、Edible Oils Quality and Analysis