Revealing the Power of Deep Learning in Quality Assessment of Mango and Mangosteen Purée Using NIR Spectral Data
The quality control of fruit purée products such as mango and mangosteen is crucial for maintaining consumer satisfaction and meeting industry standards. Traditional destructive techniques for assessing key quality parameters like the soluble solid content (SSC) and titratable acidity (TA) are labor...
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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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MDPI AG
2025-09-01
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| Seri Bilgileri: | Horticulturae |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2311-7524/11/9/1047 |
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