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

Spectroscopy and Spectral Analysis, Volume. 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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References(9)

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[3] [3] CHENG Pin-yan, FAN Wen-lai, XU Yan. Food Control, 2014, 35(1): 153.

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

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CLP Journals

[1] Xi Liuhua, Chen Guoqing, Zhu Zhuowei, Wu Yamin, Ma Chaoqun, Zhao Jinchen, Du Jiameng, Gu Song, Zhang Xiaohe. Determination of Vintages of Sesame Flavor Liquors by Three-Dimensional Fluorescence Spectroscopy[J]. Laser & Optoelectronics Progress, 2016, 53(12): 123002

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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

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Paper Information

Received: Jun. 20, 2014

Accepted: --

Published Online: Jan. 25, 2016

The Author Email: Zhuo-wei ZHU (zhuzhuowei2004@163.com)

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

Topics

laser devices and laser physics

Lasers and Laser Optics

Laser physics

laser manufacturing

Instrumentation, Measurement and Metrology