Machine learning modeling for optimizing fermentation process of Dendrobium officinale with improved antioxidant property and metabolic changes.
- DOI
- 10.1016/j.fochx.2026.104370
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104370,
title = {Machine learning modeling for optimizing fermentation process of Dendrobium officinale with improved antioxidant property and metabolic changes.},
author = {Yi Y and Lv C and Lan H and Jibril AN and Luo Y and Fang J and Qin S},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104370},
url = {https://doi.org/10.1016/j.fochx.2026.104370}
}RIS
TY - JOUR TI - Machine learning modeling for optimizing fermentation process of Dendrobium officinale with improved antioxidant property and metabolic changes. AU - Yi Y AU - Lv C AU - Lan H AU - Jibril AN AU - Luo Y AU - Fang J AU - Qin S PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104370 UR - https://doi.org/10.1016/j.fochx.2026.104370 ER -
APA
Y, Y., C, L., H, L., AN, J., Y, L., J, F., & S, Q. (2026). Machine learning modeling for optimizing fermentation process of Dendrobium officinale with improved antioxidant property and metabolic changes.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104370
Source records
- pubmed · retrieved 2026-09-25T12:14:56.330Z