Terahertz Spectroscopy for Food Quality Assessment: A Comprehensive Review

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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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Bibliographic Details
Main Authors:	Jie Yang, Xue Bai, Mingji Wei, Hui Jiang, Leijun Xu
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Foods
Subjects:	terahertz spectroscopy food safety and quality non-destructive testing chemometrics machine learning
Online Access:	https://www.mdpi.com/2304-8158/14/13/2199
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