基于计算机视觉技术的茶叶品质随机森林感官评价方法研究
刘鹏, 吴瑞梅, 杨普香, 李文金, 文建萍, 童阳, 胡潇, 艾施荣. 基于计算机视觉技术的茶叶品质随机森林感官评价方法研究[J]. 光谱学与光谱分析, 2019, 39(1): 193.
LIU Peng, WU Rui-mei, YANG Pu-xiang, LI Wen-jin, WEN Jian-ping, TONG Yang, HU Xiao, AI Shi-rong. Study of Sensory Quality Evaluation of Tea Using Computer Vision Technology and Forest Random Method[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 193.
[1] Wang S, Phillips P, Liu A, et al. Fundamenta Informaticae, 2017, 151(1-4): 325.
[2] Borah S, Hines E L, Bhuyan M. Journal of Food Engineering, 2007, 79(2): 629.
[3] Laddi A, Sharma S, Kumar A, et al. Journal of Food Engineering, 2013, 115(2): 226.
[4] Dong C, Zhu H, Zhao J, et al. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2017, 18(6): 544.
[5] ZHANG Zhi-feng, LI Shi-hai, TANG Yi-ming, et al（张志峰, 李世海, 汤一明, 等）. Journal of Light Industry（轻工学报）, 2016, 31(6): 103.
[6] YU Hong, WU Rui-mei, AI Shi-rong, et al（余 洪, 吴瑞梅, 艾施荣, 等）. Laser Journal（激光杂志）, 2017, 38(1): 51.
[7] XU Guo-xiang, YANG Zhen-jian（徐国祥, 杨振建）. The Journal of Quantitative ＆ Technical Economics（数量经济技术经济研究）, 2011, 28(2): 135.
[8] Verma A, Dong X. Journal of Biomedical Science and Engineering, 2016, 9(5): 259.
[10] Fatemeh N, Tomasz S, Dorota K, et al. International Journal of Speech Technology, 2017, 20(2): 239.
[11] Li Z, Wang R, Ye Z, et al. Fisheries Science, 2017, 83(1): 1.
[12] WU Rui-mei, WU Yan-hong, AI Shi-rong, et al（吴瑞梅, 吴彦红, 艾施荣, 等）. Acta Agriculturae Universitis Jiangxiensis（江西农业大学学报）, 2013, 35(2): 413.
[13] Wang L, Chen H, Yan H, et al. International Wound Journal, 2015, 12(5): 590.
[14] LI Xin-hai（李欣海）. Chinese Journal of Applied Entomology（应用昆虫学报）, 2013, 50(4): 1190.
[15] Zliobaite I, Bifet A, Read J, et al. Machine Learning, 2015, 98(3): 455.
[16] XU Shu-liang, WANG Jun-hong（徐树良, 王俊红）. Computer Science（计算机科学）, 2016, 43(12): 173.
刘鹏, 吴瑞梅, 杨普香, 李文金, 文建萍, 童阳, 胡潇, 艾施荣. 基于计算机视觉技术的茶叶品质随机森林感官评价方法研究[J]. 光谱学与光谱分析, 2019, 39(1): 193. LIU Peng, WU Rui-mei, YANG Pu-xiang, LI Wen-jin, WEN Jian-ping, TONG Yang, HU Xiao, AI Shi-rong. Study of Sensory Quality Evaluation of Tea Using Computer Vision Technology and Forest Random Method[J]. Spectroscopy and Spectral Analysis, 2019, 39(1): 193.
PDF全文
