Optimization of fungi co-fermentation for improving anthraquinone contents and antioxidant activity using artificial neural networks-Reference-Cited by-同舟云学术

Optimization of fungi co-fermentation for improving anthraquinone contents and antioxidant activity using artificial neural networks

Published:2020-05 Issue: Volume:313 Page:126138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Jiao,Huang Yun,Xu Haiyu,Gu Dongyu,Xu Fa,Tang Jintian,Fang Chen,Yang Yi

Funder

Natural Science Foundation of Liaoning Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

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