基于响应面法和人工神经网络优化百香果豆清饮料发酵工艺
胡晓婷, 陈浩, 赵聃, 黄建芳, 唐睿, 张志昊, 黄展锐, 文明, 苏伟明, 张胤, 周李波
Optimization of fermentation process of passion fruit soy whey beverage based on response surface methodology and artificial neural network
HU Xiaoting, CHEN Hao, ZHAO Dan, HUANG Jianfang, TANG Rui, ZHANG Zhihao, HUANG Zhanrui, WEN Ming, SU Weiming, ZHANG Yin, ZHOU Libo
食品与发酵工业
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2026, (6): 211
-221
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DOI: 10.13995/j.cnki.11-1802/ts.043414
