Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS

FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 266-274.

PDF(1208 KB)
PDF(1208 KB)
China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 266-274. DOI: 10.11882/j.issn.0254-5071.2025.06.038

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 266-274 https://doi.org/10.11882/j.issn.0254-5071.2025.06.038

References

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1208 KB)

Accesses

Citation

Detail

Sections
Recommended

/