Terahertz Spectroscopy for Food Quality Assessment: A Comprehensive Review
Terahertz spectroscopy (0.1~10 THz), as a new type of non-destructive testing method with both microwave and infrared characteristics, has shown remarkable potential in the field of food quality testing in recent years. Its unique penetration, high sensitivity, and low photon energy characteristics,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2199 |
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