Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches.
- DOI
- 10.3390/foods15173147
- Published
- 2026 Sep 4
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173147,
title = {Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches.},
author = {Zhao D and Huang Z and Chen H and Zhao L and Zhou X and Zhou X and Fan L and Li F},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173147},
url = {https://doi.org/10.3390/foods15173147}
}RIS
TY - JOUR TI - Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches. AU - Zhao D AU - Huang Z AU - Chen H AU - Zhao L AU - Zhou X AU - Zhou X AU - Fan L AU - Li F PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173147 UR - https://doi.org/10.3390/foods15173147 ER -
APA
D, Z., Z, H., H, C., L, Z., X, Z., X, Z., L, F., & F, L. (2026). Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173147
Source records
- pubmed · retrieved 2026-09-25T14:50:42.851Z