Analysis on the differences in volatile components of different typical base liquor of sauce-flavor <em>Baijiu</em> based on GC-IMS

doi:10.11882/j.issn.0254-5071.2025.03.009

Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS

LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 53-58.

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China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 53-58. DOI: 10.11882/j.issn.0254-5071.2025.03.009

Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(3): 53-58 https://doi.org/10.11882/j.issn.0254-5071.2025.03.009

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Received	Revised
2024-07-10	2025-01-06
Issue Date
2025-04-21

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