Research on grade identification of Chinese strong-flavor raw liquors based on machine learning under feature selection-Reference-Cited by-同舟云学术

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Research on grade identification of Chinese strong-flavor raw liquors based on machine learning under feature selection

Published:2023-09-22 Issue: Volume: Page:
ISSN:
Container-title:2023 CAA Symposium on Fault Detection, Supervision and Safety for Technical Processes (SAFEPROCESS)
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Author:

Zhang Wei¹,Tuo Xianguo¹,Zhang Guiyu¹,Fu Ni¹,Zhu Xuemei¹,Mu Wenzhu¹

Affiliation:

1. Sichuan University of Science & Engineering,School of Automation and Information Engineering,Yibin,China

Funder

Innovation Fund

Publisher

IEEE

Link

http://xplorestaging.ieee.org/ielx7/10295546/10295577/10295818.pdf?arnumber=10295818

Reference28 articles.

1. Time and spatial distribution difference of flavor compounds during the fermentation of fermented grains of Luzhou-flavor Baijiu;wei;Food and Fermentation Industries,2022

2. Discriminant analysis of different flavor-type Baijiu based on GC-MS;zhu;China Brewing,2023

3. Research Progress on the Trace Components of Strong-aroma Baijiu;hou;Food Research and Development,2022

4. Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking

5. Quality evaluation model of strong-flavor Baijiu based on GC-MS;chen;China Brewing,2021

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