Article Versions Notes

Chen X, Feng X, Wang X, Zhang N, Jin Y, Cao J, Wang X, Guo C. Enhancing Antioxidant and Flavor of Xuanwei Ham Bone Hydrolysates via Ultrasound and Microwave Pretreatment: A Backpropagation Artificial Neural Network Model Prediction. Molecules. 2026; 31(1):188. https://doi.org/10.3390/molecules31010188

Chen, Xin, Xianchao Feng, Xingwei Wang, Nianwen Zhang, Yuxia Jin, Jianxin Cao, Xuejiao Wang, and Chaofan Guo. 2026. "Enhancing Antioxidant and Flavor of Xuanwei Ham Bone Hydrolysates via Ultrasound and Microwave Pretreatment: A Backpropagation Artificial Neural Network Model Prediction" Molecules 31, no. 1: 188. https://doi.org/10.3390/molecules31010188

Chen, X., Feng, X., Wang, X., Zhang, N., Jin, Y., Cao, J., Wang, X., & Guo, C. (2026). Enhancing Antioxidant and Flavor of Xuanwei Ham Bone Hydrolysates via Ultrasound and Microwave Pretreatment: A Backpropagation Artificial Neural Network Model Prediction. Molecules, 31(1), 188. https://doi.org/10.3390/molecules31010188