Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model
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The relationship between freshness changes and visual images of Litopenaeus vannamei was established based on Sensory Evaluation, Total Volatile Base Nitrogen (TVB-N), Total Viable Count (TVC), and Gray Value during storage at 4 °C. A non-destructive detectio... ...
