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Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network |
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Title: |
Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network |
Author: |
Cui, Jingwei Wang, Yinhan Wang, Qiaojun Yang, Lixue Zhang, Yiren Karrar, Emad Zhang, Hui Jin, Qingzhe Wu, Gangcheng Wang, Xingguo |
Appeared in: |
Food chemistry. X |
Paging: |
Volume 15 () nr. C pages p. |
Year: |
2022 |
Contents: |
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Publisher: |
Published by Elsevier B.V. |
Source file: |
Elektronische Wetenschappelijke Tijdschriften |
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