Experimental methodology of fingerprint of gas chromatography of volatile components in Te-flavor aged Baijiu

doi:10.11882/j.issn.0254-5071.2020.12.033

YANG Ying, WU Shengwen, LIN Pei, XU Baitian, XIONG Qiuping

China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 176-180.

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China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 176-180. DOI: 10.11882/j.issn.0254-5071.2020.12.033

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Experimental methodology of fingerprint of gas chromatography of volatile components in Te-flavor aged Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(12): 176-180 https://doi.org/10.11882/j.issn.0254-5071.2020.12.033

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Received	Revised	Published
2021-01-05	2021-01-05	2020-12-15
Issue Date
2021-01-05

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