Key flavor compounds in different grades of strong-flavor <em>Baijiu</em> analyzed based on GC&#x000D7;GC-MS

doi:10.11882/j.issn.0254-5071.2025.03.005

Key flavor compounds in different grades of strong-flavor Baijiu analyzed based on GC×GC-MS

CHEN Yiyuan, HONG Jiaxin, HUANG He, WANG Shuo, WU Yashuai, ZHAO Dongrui, SUN Jinyuan, HUANG Mingquan, SUN Xiaotao

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 29-35.

PDF(1940 KB)

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 29-35. DOI: 10.11882/j.issn.0254-5071.2025.03.005

Key flavor compounds in different grades of strong-flavor Baijiu analyzed based on GC×GC-MS

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(3): 29-35 https://doi.org/10.11882/j.issn.0254-5071.2025.03.005

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1940 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2024-06-01	2024-08-30
Issue Date
2025-04-21

Please choose a citation manager

Content to export