A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks

The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN)...

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發表在:	Foods
Main Authors:	Željko Jakopović, Davor Valinger, Karla Hanousek Čiča, Jasna Mrvčić, Ana-Marija Domijan, Iva Čanak, Deni Kostelac, Jadranka Frece, Ksenija Markov
格式:	Article
語言:	英语
出版:	MDPI AG 2024-01-01
主題:	artificial neural networks fermentation ability oxidative stress ochratoxin A wine yeasts
在線閱讀:	https://www.mdpi.com/2304-8158/13/3/408