Recent Progress in Rapid Assessment of Wine Critical Quality Attributes Based on Infrared Spectroscopy
LIU Siqi, WANG Xichang, WANG Chuanxian, LI Xiaohong, LIU Yuan, XU Changhua
FOOD SCIENCE . 2017, (19): 268 -277 .  DOI: 10.7506/spkx1002-6630-201719043