长江大学主页平台管理系统丁保淼--中文主页-- An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese yam (Dioscorea opposita Thunb.) starch

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发布时间：2024-04-29 点击次数：

发表刊物：	Journal of Food Processing and Preservation
备注：	Ding B, Li L, Yang H. An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese yam (Dioscorea opposita Thunb.) starch. Journal of Food Processing and Preservation, 2017: e13176. DOI: 10.1111/jfpp.13176 (SCI)