Fei Lao

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model

Enhancement effect of odor and multi‐sensory superposition on sweetness

Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification