Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4

This study compares least squares support vector machine (LSSVM) and artificial neural network (ANN) models, integrated with the NSGA-II algorithm, to optimize the fermentation of mung bean milk by Lactobacillus plantarum PC4. Given its superior predictive accuracy and generalization, LSSVM was sele...

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Bibliographic Details

Main Authors:	Tang, Ping, Mohsin, Aliah Zannierah, Juhari, Nurul Hanisah, Meor Hussin, Anis Shobirin
Format:	Article
Language:	en
Published:	Elsevier B.V. 2025
Subjects:	Food Science Microbiology
Online Access:	http://psasir.upm.edu.my/id/eprint/122494/1/122494.pdf http://psasir.upm.edu.my/id/eprint/122494/ https://linkinghub.elsevier.com/retrieve/pii/S0168160525003885
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