Rapid Quality Evaluation of Anxi Tieguanyin Tea Based on Genetic Algorithm

WANG Bing-yu; SUN Wei-jiang; HUANG Yan; YU Wen-quan; WU Quan-jin; LIN Fu-ming; XIA Jin-mei

doi:10.3964/j.issn.1000-0593(2017)04-1100-05

Journals >Spectroscopy and Spectral Analysis >Volume 37 >Issue 4 >Page 1100 > Article

Spectroscopy and Spectral Analysis
Vol. 37, Issue 4, 1100 (2017)

Rapid Quality Evaluation of Anxi Tieguanyin Tea Based on Genetic Algorithm

WANG Bing-yu^1、*, SUN Wei-jiang^2、3, HUANG Yan², YU Wen-quan⁴, WU Quan-jin¹, LIN Fu-ming¹, and XIA Jin-mei¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

³[in Chinese]

⁴[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2017)04-1100-05 Cite this Article

WANG Bing-yu, SUN Wei-jiang, HUANG Yan, YU Wen-quan, WU Quan-jin, LIN Fu-ming, XIA Jin-mei. Rapid Quality Evaluation of Anxi Tieguanyin Tea Based on Genetic Algorithm[J]. Spectroscopy and Spectral Analysis, 2017, 37(4): 1100 Copy Citation Text

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References

[3] Fu X S, Xu L, Yu X P, et al. J. Spectrosc., 2013, 2013.

[4] Ren G X, Wang S P, Ning J M, et al. Food Research International, 2013, 53(2): 822.

[5] Diniz P H G D, Gomes A A, Pistonesi M F, et al. Food Anal Methods, 2014, (7): 1712.

[6] Daiki Ono, Takeshi Bamba, Yuichi Oku, et al. Journal of Bioscience and Bioengineering, 2011, 112(3): 247.

[7] Xu L, Shi PT, Fu XS, et al. J. Spectrosc., 2013, 2013.

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