Quantitative analysis of key components of base liquor based on near infrared spectroscopy

MAI Shu-kui; WU Zhen-jun; CHEN Hong-guang; ZHANG Fu-yan; LI Zi-wen; LI Zong-peng; WANG Qiong-ya; YIN Jian-jun; WANG Jian

doi:10.13995/j.cnki.11-1802/ts.016039

MAI Shu-kui, WU Zhen-jun, CHEN Hong-guang, ZHANG Fu-yan, LI Zi-wen, LI Zong-peng, WANG Qiong-ya, YIN Jian-jun, WANG Jian

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 280-285.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 280-285. DOI: 10.13995/j.cnki.11-1802/ts.016039

Quantitative analysis of key components of base liquor based on near infrared spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(11): 280-285 https://doi.org/10.13995/j.cnki.11-1802/ts.016039

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Received	Published
2017-10-17	2018-11-25
Issue Date
2018-12-25

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