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中文
A Comparative Study of the Optimization of Microwave Extraction of Anthocyanins from Blueberry by Response Surface Methodology and Genetic Algorithm-Artificial Neural Network
XUE Hongkun, LIU Chenghai, LIU Chai, XU Hao, QIN Qingyu, SHEN Liuyang, ZHENG Xianzhe
FOOD SCIENCE . 2018, (
16
): 280 -288 . DOI: 10.7506/spkx1002-6630-201816040