A rapid classification method of tea products utilizing X-ray photoelectron spectroscopy: Relationship derived from correlation analysis, modeling, and quantum chemical calculation
Jiang Liu, Kang Zheng
Topics & Concepts
X-ray photoelectron spectroscopyBlack teaChemistryQuantum chemicalChinese teaIonization energyBinding energyPolyphenolIonizationAnalytical Chemistry (journal)MoleculeFood scienceChromatographyOrganic chemistryAtomic physicsPhysicsNuclear magnetic resonanceChinaIonAntioxidantPolitical scienceLawTea Polyphenols and EffectsHeavy Metals in PlantsAdvanced Chemical Sensor Technologies