An integrated machine learning framework for TCM five-flavor classification based on E-tongue profiling and SHAP analysis.
Saved in:
| Title: | An integrated machine learning framework for TCM five-flavor classification based on E-tongue profiling and SHAP analysis. |
|---|---|
| Authors: | Li Z; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China., Meng X; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China. xianglongmeng@sxtcm.edu.cn.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China. xianglongmeng@sxtcm.edu.cn.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China. xianglongmeng@sxtcm.edu.cn.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China. xianglongmeng@sxtcm.edu.cn., Yang L; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China., Yan X; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China., Li L; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China., Fu Y; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China., Tang J; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China., Zhang S; College of Chinese Materia Medica and Food Engineering, Shanxi University of Chinese Medicine, Jinzhong, 030619, China. zhangshuosheng@aliyun.com.; Key Laboratory of Traditional Chinese Medicine Processing in Shanxi Province, Jinzhong, 030619, China. zhangshuosheng@aliyun.com.; Traditional Chinese Medicine Processing and Inheritance Base, Shanxi University of Chinese Medicine, Jinzhong, 030619, China. zhangshuosheng@aliyun.com.; Key Research Laboratory of Processing and Innovation in Traditional Chinese Medicinal Materials, Shanxi University of Chinese Medicine, Jinzhong, 030619, China. zhangshuosheng@aliyun.com. |
| Source: | Chinese medicine [Chin Med] 2026 Jun 04; Vol. 21 (1). Date of Electronic Publication: 2026 Jun 04. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: BioMed Central Country of Publication: England NLM ID: 101265109 Publication Model: Electronic Cited Medium: Print ISSN: 1749-8546 (Print) Linking ISSN: 17498546 NLM ISO Abbreviation: Chin Med Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
Be the first to leave a comment!
