Quality evaluation method of raw liquor based on feature extraction using maximal information coefficient combined with elastic net

LI Xiaoping, LIU Kecai, PANG Tingting, ZHANG Guiyu, TUO Xianguo, PENG Yingjie, ZENG Xianglin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 172-181.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 172-181. DOI: 10.13995/j.cnki.11-1802/ts.040992

Quality evaluation method of raw liquor based on feature extraction using maximal information coefficient combined with elastic net

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(16): 172-181 https://doi.org/10.13995/j.cnki.11-1802/ts.040992

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