Year Discrimination of Mild Aroma Chinese Liquors Using Three-Dimensional Fluorescence Spectroscopy Combined with Parallel Factor and Neural Network

ZHU Zhuo-wei; QUE Li-zhi; CHEN Guo-qing; XU Rui-yu; ZHU Tuo

doi:10.3964/j.issn.1000-0593(2015)09-2573-05

Journals >Spectroscopy and Spectral Analysis >Volume 35 >Issue 9 >Page 2573 > Article

Spectroscopy and Spectral Analysis
Vol. 35, Issue 9, 2573 (2015)

Year Discrimination of Mild Aroma Chinese Liquors Using Three-Dimensional Fluorescence Spectroscopy Combined with Parallel Factor and Neural Network

ZHU Zhuo-wei^1、2、*, QUE Li-zhi¹, CHEN Guo-qing¹, XU Rui-yu¹, and ZHU Tuo³

Author Affiliations

¹[in Chinese]

²[in Chinese]

³[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2015)09-2573-05 Cite this Article

ZHU Zhuo-wei, QUE Li-zhi, CHEN Guo-qing, XU Rui-yu, ZHU Tuo. Year Discrimination of Mild Aroma Chinese Liquors Using Three-Dimensional Fluorescence Spectroscopy Combined with Parallel Factor and Neural Network[J]. Spectroscopy and Spectral Analysis, 2015, 35(9): 2573 Copy Citation Text

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References

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[4] QIN Hui, HUO Dan-qun, Zhang Liang, et al. Food Research International, 2012, 45(1): 45.

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