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基于人工神经网络优化米酒糟淀粉水解条件研究.

Authors :
徐爽
张钰霜
杨嘉和
陈玉琴
王雨萱
胡芳
刘建忠
程润喜
方尚玲
徐健
Source :
China Brewing; 2024, Vol. 43 Issue 8, p237-242, 6p
Publication Year :
2024

Abstract

<i>Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
02545071
Volume :
43
Issue :
8
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
179285264
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2024.08.034