Effect of tea polyphenols combined with thermosonication on the quantityof <i>Salmonella</i> in fresh-cut winter melon and construction of growth modelusing adaptive neuro-fuzzy inference system

doi:10.13995/j.cnki.11-1802/ts.023722

Effect of tea polyphenols combined with thermosonication on the quantityof Salmonella in fresh-cut winter melon and construction of growth modelusing adaptive neuro-fuzzy inference system

MIAO Yingjie, HU Gaowei, FU Yongqian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 101-107.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 101-107. DOI: 10.13995/j.cnki.11-1802/ts.023722

Effect of tea polyphenols combined with thermosonication on the quantityof Salmonella in fresh-cut winter melon and construction of growth modelusing adaptive neuro-fuzzy inference system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(9): 101-107 https://doi.org/10.13995/j.cnki.11-1802/ts.023722

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Received	Published
2020-02-23	2020-05-15
Issue Date
2020-06-11

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