http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Parang Nikmaram,Seyed Mohammad Mousavi,Zahra Emam-Djomeh,Hossein Kiani,Seyed Hadi Razavi 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
Changes in physicochemical properties, metabolite production, antioxidant activities, and survival of Lactobacillus casei 431 in a yogurt drink as a function of inulin (0, 0.5, 1, and 2%), pomegranate juice concentrations (0, 3, 8, and 12%) and storage time were determined and predictive models were obtained using support vector regression. High levels of pomegranate juice were the most effective for promotion of antioxidant activity. Acidity and lactic acid amounts decreased with an increasing inulin content. Supplementation with inulin and pomegranate juice showed a positive effect on survival of L. casei. Support vector regression performance associated with polynomial and radial basis kernel functions was evaluated. The former was more efficient than the later.