Specifically, the peak areas of most chromatographic peaks within the 10–50 s retention time gradually increased with prolonged stir-frying time; in contrast, some peaks eluting at 55–85 s showed a trend of first increasing and then decreasing in the middle and late stages of the stir-frying process.
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Study on quality evaluation of the entire stir-frying process of charred stir-fried malt based on intelligent sensing and machine learning.
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