A NEW INSTANCE SEGMENTATION MODEL FOR HIGH-RESOLUTION REMOTE SENSING IMAGES BASED ON EDGE PROCESSING



Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV), p-anisidine value (p-AV), color, and trans-fatty acid c

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