A liquor flavor recognition method based on rough set theory: organic acids with low molecular weight and lipid recognition method

doi:10.3969/j.issn.0254-5071.2010.03.028

TANG Ling;TAO Xue-Rong; Wan-Yi

China Brewing ›› 2010, Vol. 29 ›› Issue (3) : 95-98.

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China Brewing ›› 2010, Vol. 29 ›› Issue (3) : 95-98. DOI: 10.3969/j.issn.0254-5071.2010.03.028

A liquor flavor recognition method based on rough set theory: organic acids with low molecular weight and lipid recognition method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 29(3): 95-98 https://doi.org/10.3969/j.issn.0254-5071.2010.03.028

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