Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS
In order to explore the quality characteristics of sauce-flavor (Jiangxiangxing), alcohol-sweet, Jiaodi typical base liquor in sauce-flavor Baijiu, the volatile components of the three typical base liquor were visually analyzed by gas chromatography-ion migration spectrometry (GC-IMS). Combined with...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-53.pdf |
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