Spectroscopy and Spectral Analysis, Volume. 36, Issue 7, 2094(2016)

Discrimination of Tea Varieties by Using Infrared Spectroscopy with a Novel Generalized Noise Clustering

WU Bin1... CUI Yan-hai2, WU Xiao-hong3, JIA Hong-wen1 and LI Min4 |Show fewer author(s)
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  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
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    References(9)

    [1] [1] Chen Q, Zhang D, Pan W, et al. Trends in Food Science & Technology, 2015, 43(1): 63.

    [4] [4] Huang X, Zou X, Zhao J, et al. Food Chemistry, 2014, 164: 536.

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    [6] [6] He W, Zhou J, Cheng H, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2012, 86: 399.

    [7] [7] Xiong C, Liu C, Pan W, et al. Food Chemistry, 2015, 176(1): 130.

    [8] [8] Kannan S R, Devi R, Ramathilagam S, et al. Computers in Biology and Medicine, 2013, 43(2): 73.

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    [12] [12] Brito A L B, Brito L R, Honorato F A, et al. Food Research International, 2013, 51(2): 924.

    [13] [13] Wu X H, Wu B, Sun J, et al. Applied Mathematical Modelling, 2011, 35: 4790.

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    WU Bin, CUI Yan-hai, WU Xiao-hong, JIA Hong-wen, LI Min. Discrimination of Tea Varieties by Using Infrared Spectroscopy with a Novel Generalized Noise Clustering[J]. Spectroscopy and Spectral Analysis, 2016, 36(7): 2094

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    Paper Information

    Received: May. 5, 2015

    Accepted: --

    Published Online: Dec. 23, 2016

    The Author Email:

    DOI:10.3964/j.issn.1000-0593(2016)07-2094-04

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