Changes in Lipids and Proteins of Common Carp (<i>Cyprinus carpio</i>) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN).

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作者： Chunli,Kong ^[1] ; Caiping,Duan ^[1] ; Yixuan,Zhang ^[1] ; Ce,Shi ^[2] ; Yongkang,Luo ^[3]

作者单位： School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. ^[1] Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. ^[2] Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. ^[3]

关键词 RBFNN common carp endogenous enzyme activity frozen storage lipid oxidation and hydrolysis protein denaturation

DOI 10.3390/foods12142741

PMID 37509833

发布时间 2023-07-31

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Foods (Basel, Switzerland)

2023年12卷14期

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Changes in Lipids and Proteins of Common Carp (<i>Cyprinus carpio</i>) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN).

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Changes in Lipids and Proteins of Common Carp (<i>Cyprinus carpio</i>) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN).

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

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