Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning

作者：Lin Du, Junchao Zhou, Yongqing Tang, Xuan Liu, Jing Zhong, Bo Yang, Yuancheng He, Xianguo Tuo, Haiping Du · 发表于：Food Research International · 年份：2026 · DOI：10.1016/j.foodres.2026.118451 · 被引用次数：7 · 研究领域：Fermentation and Sensory Analysis、Advanced Chemical Sensor Technologies、Spectroscopy and Chemometric Analyses