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Updated: Apr 13, 2026

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优化红色Vinasse-蓝色圆形scad处理使用集成的缩小尺寸和RSM:对脂质储存稳定性的影响.

Shan Xue1,2,3, Bohu Liu1, Guojin Lan1

  • 1College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed
概括

这项研究通过智能处理优化了红葡萄酒和蓝色圆的功能性食品开发. 最佳参数最大限度地提高了质量,但加工方法影响了脂质稳定性和生物活性.

关键词:
减小维度和RSM的使用.功能性食品是一种功能性食品.脂质稳定性 脂质稳定性处理技术技术的处理技术.红色维纳斯蓝色圆 (Decapterus maruadsi) 是一个类型.

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Optimizing growth media enhances microbial proliferation and maximizes product yield. Statistical experimental design methodologies provide structured and reproducible approaches, offering progressively higher levels of robustness and efficiency.The One-Factor-at-a-Time (OFAT) MethodThe One-Factor-at-a-Time (OFAT) method involves adjusting a single variable while keeping all others constant. However, it cannot detect interactions between variables, often leading to suboptimal outcomes when...
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