Application of artificial neural network to simulate phenolic content and antioxidant activity during spontaneous fermentation of Garcinia Mangostana pericarp / Muhammad Musyedi Mazri and Mohamad Sufian So'aib

• Váldodahkkit: Mazri, Muhammad Musyedi (Dahkki), So'aib, Mohamad Sufian (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: 2020.
• Fáttát: Conference or Workshop Item; PeerReviewed
• Liŋkkat: Link Metadata

In spontaneous fermentation process and antioxidant activity in fruits, there is unpredictable nature of the spontaneous fermentation that cannot be able to predict. While Artificial Neural Network (ANN) is a model for the signal processing modelling which is appropriate for prediction to solve the...