Analysis of differential components in sauce-flavor Baijiu with different aging years based on non-targeted metabolomics
The substance composition of sauce-flavor (Jiangxiangxing) Baijiu samples (numbered as 5y, 10y, 20y, 35y and 60y) with different aging years (5 year, 10 year, 20 year, 35 year and 60 year) were analyzed through non-targeted metabolomics, and the different substances of sauce-flavor Baijiu with diffe...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-66.pdf |
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