Determination of four organic acids in sauce-flavor Baijiu by HPLC
This study established a method for determining the contents of four organic acids (lactic acid, acetic acid, butyric acid and caproic acid) in sauce-flavor (Jiangxiangxing) Baijiu by HPLC. An InertSustainSwift C<sub>18</sub> chromatographic column (4.6 mm×250 mm, 5 μm) was se...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-281.pdf |
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