Infrared and terahertz spectra of pu ’ er white tea with different degrees of oxidation

HIGHLIGHTS

• who: Dong-Mei Wu et al. from the School of Physics and Electronic Information, Yunnan Normal University, Kunming, China have published the Article: Infrared and Terahertz Spectra of Pu u2019 er White Tea with Different Degrees of Oxidation, in the Journal: Journal of Food Processing and Preservation 3 of 29/03/2023
• what: In the study, FTIR and THZ-TDS, HCA, and PCA were employed to distinguish different oxidation levels of white tea.
• how: In this work the Fourier transform infrared spectroscopy (FTIR) and Terahertz time domain spectra (THz-TDS) were employed to . . .
  

   

  

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