Rapid analysis of acid and ester content in sauce-flavor <em>Baijiu</em> by mid-infrared spectroscopy combined with chemometrics method

doi:10.11882/j.issn.0254-5071.2024.01.038

Rapid analysis of acid and ester content in sauce-flavor Baijiu by mid-infrared spectroscopy combined with chemometrics method

TANG Yunrong, PANG Zhen, ZHONG Min, LU Hu, PAN Chengkang, WEN Yong, LI Ziwei

China Brewing ›› 2024, Vol. 43 ›› Issue (1) : 244-249.

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China Brewing ›› 2024, Vol. 43 ›› Issue (1) : 244-249. DOI: 10.11882/j.issn.0254-5071.2024.01.038

Rapid analysis of acid and ester content in sauce-flavor Baijiu by mid-infrared spectroscopy combined with chemometrics method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(1): 244-249 https://doi.org/10.11882/j.issn.0254-5071.2024.01.038

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Received	Revised	Published
2023-05-31	2023-11-29	2024-01-25
Issue Date
2024-02-05

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