氮杂环芳胺聚合物 N-heterocyclic amine polymer
In this paper,a structure-mutagenicity study of 62 heterocyclic amines formed during the cooking of food has been carried out using both feed-forward neural networks and a adaptive selection of procedure from molecular descriptors.
应用自适应分子结构描述符生成方法和神经网络数值模式，研究62种烹调食品过程中产生的杂环芳胺结构与致变活性间的关系。
参考来源 - 62种杂环芳胺结构与致变活性关系的神经网络研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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