基于主成分分析与神经网络的葡萄酒品质评价
기우주성분분석여신경망락적포도주품질평개
An Evaluation of Wine Quality Based on Principal Component Analysis and BP network
  • 万方数据
    广东石油化工学院学报 엄동석유화공학원학보
    JOURNAL OF MAOMING COLLEGE
    2014年 1期 56-58,62 ,共4页

    吴淦洲%梁海燕

    오감주%량해연

    主成分分析%神经网络%品质评价 主成分分析%神經網絡%品質評價
    주성분분석%신경망락%품질평개
    principal component analysis%BP network%evaluation of quality
    此文在主成分分析的基础上，运用人工神经网络对UCI数据库的葡萄酒数据建立了数学模型。仿真实验结果表明该模型是行之有效的方法。
    차문재주성분분석적기출상，운용인공신경망락대UCI수거고적포도주수거건립료수학모형。방진실험결과표명해모형시행지유효적방법。
    Based on principal component analysis and BP network ,the model of the wine dataset from UCI was established .The simulations showed that the method is effective .
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