Optimization of Theanine-Glucose Maillard Reaction Conditions Based on Artificial Neural Network Coupled Genetic Algorithm (BP-GA)
In order to comprehensively evaluate the Maillard reaction system and optimize the conditions of theanine-glucose Maillard reaction, an artificial neural network coupled genetic algorithm (BP-GA) model for the comprehensive evaluation value of theamine-glucose Maillard reaction was herein constructe...
Main Authors: | , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020165 |