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

Spectroscopy and Spectral Analysis, Volume. 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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References(3)

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

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

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

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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

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Paper Information

Category: Research Articles

Received: Aug. 27, 2020

Accepted: --

Published Online: Oct. 29, 2021

The Author Email: Hai-jiang ZHU (zhuhj@mail.buct.edu.cn)

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

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