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The results of data fusion revealed that aromatic derivatives produced during processing were closely associated with the changes in external characteristics, i.e., color and smell of the samples, while the changes in proteins did not cause significant differences. Correlation analysis demonstrated that bionic sensors could be classified into two groups a*, WW and WS sensors, which were related to NIR band at about 6500-6700 cm-1 formed by NH vibration of amide and protein degradation, were sensitive to the processed CR; while L*, b* an
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