文献
J-GLOBAL ID:201702250425394182
整理番号:17A0472030
人工ニューラルネットワーク-麦芽発酵条件を最適化するための遺伝的アルゴリズム:2抗腫瘍ベンゾキノンの生産への応用【Powered by NICT】
Artificial neural network - Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones
著者 (5件):
Zheng Zi-Yi
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Guo Xiao-Na
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Zhu Ke-Xue
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Peng Wei
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Zhou Hui-Ming
(State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
227
ページ:
264-270
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)