PDF(17282 KB)
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
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 211-221.
PDF(17282 KB)
PDF(17282 KB)
Optimization of fermentation process of passion fruit soy whey beverage based on response surface methodology and artificial neural network
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