# Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

> Research article (Food Research International, 2021) · cited 39× · AI/ML

**Wikidata**: [openalex:W3205339941](https://www.wikidata.org/wiki/openalex:W3205339941)  
**Source**: https://4ort.xyz/entity/investigation-of-fermentation-induced-changes-in-the-volatile-compounds-of-trachinotus-ovatus-meixiangyu-based-on-molecu