Research on the Rapid Discrimination Technology of the Chinese Liquor Brands Based on the Moving Window Correlation Coefficient Spectral Method

ZHANG Zheng-yong; SHA Min; GUI Dong-dong; YE Xiao-jing; WANG Hai-yan

doi:10.3964/j.issn.1000-0593(2017)10-3122-05

Journals >Spectroscopy and Spectral Analysis >Volume 37 >Issue 10 >Page 3122 > Article

Spectroscopy and Spectral Analysis
Vol. 37, Issue 10, 3122 (2017)

Research on the Rapid Discrimination Technology of the Chinese Liquor Brands Based on the Moving Window Correlation Coefficient Spectral Method

ZHANG Zheng-yong^1、2、*, SHA Min^1、2, GUI Dong-dong¹, YE Xiao-jing³, and WANG Hai-yan^2、4

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)10-3122-05 Cite this Article

ZHANG Zheng-yong, SHA Min, GUI Dong-dong, YE Xiao-jing, WANG Hai-yan. Research on the Rapid Discrimination Technology of the Chinese Liquor Brands Based on the Moving Window Correlation Coefficient Spectral Method[J]. Spectroscopy and Spectral Analysis, 2017, 37(10): 3122 Copy Citation Text

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References

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[4] Wang Peipei, Li Zhao, Qi Tingting, et al. Food Chemistry, 2015, 169: 230.

[5] Weeranantanaphan Jittima, Downey Gerard. Journal of the Institute of Brewing, 2010, 116(1): 56.

[6] Zhu Wenyou, Ren Cong, Nie Yao, et al. Food Control, 2016, 64: 37.

[9] Zhang Zhengyong, Jiang Jiuying, Wang Guoxiang, et al. American Journal of Analytical Chemistry, 2015, 6: 395.

[10] Peng Qi, Tian Rungang, Chen Feiran, et al. Food Chmeistry, 2015, 178: 301.