Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4
Ping Tang, Aliah Zannierah Mohsin, Nurul Hanisah Juhari, Anis Shobirin Meor Hussin
Topics & Concepts
Lactobacillus plantarumFermentationAromaFood scienceSupport vector machineMachine learningArtificial neural networkArtificial intelligenceAntioxidantFermentation in food processingAntioxidant capacityProbioticLactobacillusBiotechnologyMathematicsLactic acidMung beanChemistrySensory analysisBiologyPartial least squares regressionComputer scienceQuality (philosophy)Response surface methodologyGABA and Rice ResearchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides