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3. Optimization of alcohol reduction and turbidity removal technology for strong-flavor Baijiu by response surface methodology;Zhang;China Brew.,2021
4. The influence of thickness of polymer microporous membrane filter on the flavor of strong-flavor Baijiu;Jiang;Food Ferment. Ind.,2020
5. Particle size distribution of alcohol content-reduced Baijiu determined by dynamic light scattering;Huang;China Brew.,2018