@Article{MC-2-4,
author = {},
title = {华罗庚先生指导我优化五粮液},
journal = {数学文化},
year = {2011},
volume = {2},
number = {4},
pages = {77--79},
abstract = {<p style="text-align:center"><img src="/uploads/ueditor/image/20200221/1582256985727390.jpg" title="1582256985727390.jpg" alt="h3.jpg"/></p><p style="text-align: justify;">1972年，外商希望能销售五粮液低度酒，因为外国人对五粮液的高度数望而生畏。五粮液的度数怎样可以能降低又保持香味呢？当时负责科研的刘沛龙搞了六年试验，但依然没有成功。1978年，华罗庚来川推广优选法，刘沛龙听了多次讲学，并立即学以致用。刘沛龙利用优选法选出了38度和35度这两个最佳度数。<br/></p>},
issn = {2617-8656},
doi = {https://doi.org/2011-MC-11511},
url = {https://global-sci.com/article/90056/%E5%8D%8E%E7%BD%97%E5%BA%9A%E5%85%88%E7%94%9F%E6%8C%87%E5%AF%BC%E6%88%91%E4%BC%98%E5%8C%96%E4%BA%94%E7%B2%AE%E6%B6%B2}
}