Food Processing Preservation
 2022
DOI: 10.1111/jfpp.16343
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Sensory evaluation and prediction of bulk wine by physicochemical indicators based on PCA‐PSO‐LSSVM method

Xu Zhang
1
,
Hao Li
2
,
Weisong Mu
3
et al.

Abstract: In recent years, wine transportation mode has changed greatly and wine transportation in bulk has gradually become the mainstream.

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