A liquor flavor recognition method based on rough set theory: organic acids with low molecular weight and lipid recognition method
TANG Ling;TAO Xue-Rong; Wan-Yi
China Brewing ›› 2010, Vol. 29 ›› Issue (3) : 95-98.
A liquor flavor recognition method based on rough set theory: organic acids with low molecular weight and lipid recognition method
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