Application of Artificial Neural Network (ANN) and Partial Least-Squares Regression (PLSR) to Predict the Changes of Anthocyanins, Ascorbic Acid, Total Phenols, Flavonoids, and Antioxidant Activity during Storage of Red Bayberry Juice Based on Fractal Analysis and Red, Green, and Blue (RGB) Intensity Values

标题

Application of Artificial Neural Network (ANN) and Partial Least-Squares Regression (PLSR) to Predict the Changes of Anthocyanins, Ascorbic Acid, Total Phenols, Flavonoids, and Antioxidant Activity during Storage of Red Bayberry Juice Based on Fractal Analysis and Red, Green, and Blue (RGB) Intensity Values

作者

关键词

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出版物

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volume 59, Issue 2, Pages 592-600

出版商

American Chemical Society (ACS)

发表日期

2010-12-30

DOI

10.1021/jf1032476