基于神经网络的山楂红酒香气成分色谱保留值的研究

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秦正龙，冯长君

Chromatographic retention value of aroma compounds from hawthorn red wine based on neural network

QIN Zhenglong, FENG Changjun

中国酿造 . 2021, (2): 30 -38 . DOI: 10.11882/j.issn.0254-5071.2021.02.007