Simultaneous determination methods of 35 skeleton flavor substances in 12 flavor types Baijiu
In order to solve the demand for a rapid quantification of skeleton flavor components in 12 flavor types Baijiu, a detection method which could simultaneously determine the skeleton flavor in Baijiu by GC was established. The effects of different chromatographic conditions (column, carrier gas flow...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-242.pdf |
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