A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy
Compared with using a single characteristic parameter of electrochemical impedance spectroscopy (EIS) to classify the freshness of fish samples from different origins, more characteristic parameters could bring higher accuracy as well as complexity, subjectivity, and uncertainty. In order to elimina...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6664291 |
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