Asnaashari, Maryam <br/><br/>
Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network.  [electronic resource] 

 -  Journal of the science of food and agriculture  Oct 2016 
 - 4594-602 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.7677  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Dietary Supplements--analysis<br/>Fish Oils--chemistry<br/>Food Additives--chemistry<br/>Food Contamination--prevention & control<br/>Food Storage<br/>Fuzzy Logic<br/>Gallic Acid--analogs & derivatives<br/>Hot Temperature--adverse effects<br/>Iran<br/>Kinetics<br/>Linear Models<br/>Lipid Peroxides--analysis<br/>Models, Chemical<br/>Neural Networks, Computer<br/>Oxidation-Reduction<br/>Reproducibility of Results