Spectroscopy and Spectral Analysis, Volume. 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-yong1,2、*, SHA Min1,2, GUI Dong-dong1, YE Xiao-jing3, and WANG Hai-yan2,4
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
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    References(7)

    [1] [1] Zheng Xiaowei, Han Beizhong. Journal of Ethnic Foods, 2016, 3(1): 19.

    [3] [3] Yao Feng, Yi Bin, Shen Caihong, et al. Scientific Reports, 2015, 5: 9553.

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

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

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

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

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

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    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

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    Paper Information

    Received: Nov. 27, 2016

    Accepted: --

    Published Online: Dec. 25, 2017

    The Author Email: Zheng-yong ZHANG (zyzhang@njue.edu.cn)

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

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