Article Versions Notes

Fu B, Kaneko G, Xie J, Li Z, Tian J, Gong W, Zhang K, Xia Y, Yu E, Wang G. Value-Added Carp Products: Multi-Class Evaluation of Crisp Grass Carp by Machine Learning-Based Analysis of Blood Indexes. Foods. 2020; 9(11):1615. https://doi.org/10.3390/foods9111615

Fu, Bing, Gen Kaneko, Jun Xie, Zhifei Li, Jingjing Tian, Wangbao Gong, Kai Zhang, Yun Xia, Ermeng Yu, and Guangjun Wang. 2020. "Value-Added Carp Products: Multi-Class Evaluation of Crisp Grass Carp by Machine Learning-Based Analysis of Blood Indexes" Foods 9, no. 11: 1615. https://doi.org/10.3390/foods9111615

Fu, B., Kaneko, G., Xie, J., Li, Z., Tian, J., Gong, W., Zhang, K., Xia, Y., Yu, E., & Wang, G. (2020). Value-Added Carp Products: Multi-Class Evaluation of Crisp Grass Carp by Machine Learning-Based Analysis of Blood Indexes. Foods, 9(11), 1615. https://doi.org/10.3390/foods9111615