Soy Sauce Classification by Geographic Region and Fermentation Based on Artificial Neural Network and Genetic Algorithm-Reference-Cited by-同舟云学术

Soy Sauce Classification by Geographic Region and Fermentation Based on Artificial Neural Network and Genetic Algorithm

Published:2014-12-09 Issue:51 Volume:62 Page:12294-12298
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Libin¹,Li Yang¹,Xu Ning¹,Hu Yong¹,Wang Chao¹,He Jianjun²,Cao Yueze³,Chen Shigui⁴,Li Dongsheng¹

Affiliation:

1. Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, Hubei 430068, People’s Republic of China

2. Agricultural Academy of Sciences of Hubei, Wuhan, Hubei 430068, People’s Republic of China

3. Hubei Shunxi Biological Food Company, Limited, Wuhan, Hubei 430068, People’s Republic of China

4. Hubei Tulaohan Flavouring and Food Company, Limited, Wuhan, Hubei 430068, People’s Republic of China

Funder

Wuhan City

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504530w

Reference15 articles.