Development of hybrid stacking machine learning for evaluating parameters affecting refrigerated shrimp coated with chitosan-loaded Salvia officinalis nanoemulsions
This study investigated the effects of chitosan coatings containing Salvia officinalis L. essential oil nanoemulsion (NEO) at concentrations of 1 % and 3 % NEO (Ch-NEO-1 and Ch-NEO-3) on refrigerated shrimp quality for 12 days. A hybrid stacking ensemble method was proposed to assess treatment perfo...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002252 |
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