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Emad Karrar

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

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Scholarly Papers (1)

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Prediction of Flavor of Maillard Reaction Product of Beef Tallow Residue Based on Artificial Neural Network

Number of pages: 29 Posted: 07 Jul 2022
Jingwei Cui, Yinhan Wang, Qiaojun Wang, Lixue Yang, Yiren Zhang, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng WU and Xingguo Wang
Jiangnan University, Beijing Institute of Technology, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University
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Abstract:

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: Beef tallow residue-derived, Hydrolysis, Maillard reaction, Artificial neural