Predictive modeling of antioxidant synergies in fruits and vegetables: A multi-objective optimization approach for functional food design

作者：X. Wang, Shiyu Zou, Hong-an Li, Hongan Li, Zeyuan Deng, Yao Pan, Hongyan Li, Hongyan Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146005 · 被引用次数：4 · 研究领域：Consumer Attitudes and Food Labeling、Antioxidant Activity and Oxidative Stress、Sensory Analysis and Statistical Methods