Identification of Pu'er raw tea with different storage years by infrared spectroscopy

Storage years affected the quality of Pu'er raw tea. It is intensely difficult to distinguish quality through their appearance and odor. In this work, the Fourier transform infrared spectroscopy (FTIR) combined with two‐dimensional correlation spectroscopy (2D‐COS), hierarchical cluster analysi...

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Veröffentlicht in:	Journal of food processing and preservation 2021-12, Vol.45 (12), p.n/a
Hauptverfasser:	Ou, Quanhong, Li, Jianmei, Yang, Xien, Yang, Weiye, Liu, Gang, Shi, Youming
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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