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

doi:10.11882/j.issn.0254-5071.2021.02.007

QIN Zhenglong, FENG Changjun

China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 30-38.

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China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 30-38. DOI: 10.11882/j.issn.0254-5071.2021.02.007

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(2): 30-38 https://doi.org/10.11882/j.issn.0254-5071.2021.02.007

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