Classification Method of Liquor Quality Based on Time and Frequency Spectrum Characteristics

Hai-jiang ZHU; Hao TANG; Jing-xian SUN; Zhen-xia DU

doi:10.3964/j.issn.1000-0593(2021)09-2962-07

Journals >Spectroscopy and Spectral Analysis >Volume 41 >Issue 9 >Page 2962 > Article

Spectroscopy and Spectral Analysis
Vol. 41, Issue 9, 2962 (2021)

Classification Method of Liquor Quality Based on Time and Frequency Spectrum Characteristics

Hai-jiang ZHU^1、*, Hao TANG^1、1;, Jing-xian SUN^1、1;, and Zhen-xia DU^2、2;

Author Affiliations

¹1. College of Information Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China

²2. College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, China

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DOI: 10.3964/j.issn.1000-0593(2021)09-2962-07 Cite this Article

Hai-jiang ZHU, Hao TANG, Jing-xian SUN, Zhen-xia DU. Classification Method of Liquor Quality Based on Time and Frequency Spectrum Characteristics[J]. Spectroscopy and Spectral Analysis, 2021, 41(9): 2962 Copy Citation Text

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References

[1] B Ying, T Sun, Y Yu H et al. Journal of Food Science, 72, E125(2007).

[5] D Cozzolino, M Gishen, E Smyth H. Journal of Agricultural and Food Chemistry, 51, 7703(2003).

[6] C Pontes M J, B Santos S R, U Araujo M C et al. Food Research International, 39, 182(2006).

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