# Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

> Research article (Journal of Food Process Engineering, 2019) · cited 56× · AI/ML

**Wikidata**: [openalex:W2944944470](https://www.wikidata.org/wiki/openalex:W2944944470)  
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