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