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	Food Product Design: A Hybrid Machine Learning and Mechanistic Modeling Approach
	Zhang, Xiang; Zhou, Teng; Zhang, Lei; Fung, Ka Yip; Ng, Ka Ming
刊名	INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
	2019
卷号	58页码:16743-16752
ISSN号	0888-5885
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3227601
专题	大连理工大学
作者单位	1.Hong Kong Univ Sci & Technol, Dept Chem & Biol Engn, Clear Water Bay, Hong Kong, Peoples R China. 2.Max Planck Inst Dynam Complex Tech Syst, Proc Syst Engn, Sandtorstr 1, D-39106 Magdeburg, Germany. 3.Dalian Univ Technol, Sch Chem Engn, Inst Chem Proc Syst Engn, Dalian 116012, Peoples R China.
推荐引用方式 GB/T 7714	Zhang, Xiang,Zhou, Teng,Zhang, Lei,et al. Food Product Design: A Hybrid Machine Learning and Mechanistic Modeling Approach[J]. INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH,2019,58:16743-16752.
APA	Zhang, Xiang,Zhou, Teng,Zhang, Lei,Fung, Ka Yip,&Ng, Ka Ming.(2019).Food Product Design: A Hybrid Machine Learning and Mechanistic Modeling Approach.INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH,58,16743-16752.
MLA	Zhang, Xiang,et al."Food Product Design: A Hybrid Machine Learning and Mechanistic Modeling Approach".INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH 58(2019):16743-16752.

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