Wang, X.; Wang, S.; Zhang, S.; Yin, J.; Zhao, Q.
Quantitative Analysis of 3-Monochloropropane-1,2-diol in Fried Oil Using Convolutional Neural Networks Optimizing with a Stepwise Hybrid Preprocessing Strategy Based on Fourier Transform Infrared Spectroscopy. Foods 2025, 14, 1670.
https://doi.org/10.3390/foods14101670
AMA Style
Wang X, Wang S, Zhang S, Yin J, Zhao Q.
Quantitative Analysis of 3-Monochloropropane-1,2-diol in Fried Oil Using Convolutional Neural Networks Optimizing with a Stepwise Hybrid Preprocessing Strategy Based on Fourier Transform Infrared Spectroscopy. Foods. 2025; 14(10):1670.
https://doi.org/10.3390/foods14101670
Chicago/Turabian Style
Wang, Xi, Siyi Wang, Shibing Zhang, Jiping Yin, and Qi Zhao.
2025. "Quantitative Analysis of 3-Monochloropropane-1,2-diol in Fried Oil Using Convolutional Neural Networks Optimizing with a Stepwise Hybrid Preprocessing Strategy Based on Fourier Transform Infrared Spectroscopy" Foods 14, no. 10: 1670.
https://doi.org/10.3390/foods14101670
APA Style
Wang, X., Wang, S., Zhang, S., Yin, J., & Zhao, Q.
(2025). Quantitative Analysis of 3-Monochloropropane-1,2-diol in Fried Oil Using Convolutional Neural Networks Optimizing with a Stepwise Hybrid Preprocessing Strategy Based on Fourier Transform Infrared Spectroscopy. Foods, 14(10), 1670.
https://doi.org/10.3390/foods14101670
