Use of Artificial Neural Networks for the Optimization of Preparation of Egg-white Hydrolysate with Antithrombin Activity in an Enzymatic Membrane Bioreactor
YANG Wan-gen1,2，CHENG Yun-hui3，WANG Zhang2
FOOD SCIENCE . 2010, (10): 159 -162 .  DOI: 10.7506/spkx1002-6630-201010032