Analysis on the difference of amino acid in sauce-flavor <em>Baijiu</em> from different production areas in the Chishui River basin

doi:10.11882/j.issn.0254-5071.2025.10.005

Analysis on the difference of amino acid in sauce-flavor Baijiu from different production areas in the Chishui River basin

LONG Xing, YU Songbai, TU Tingyao, YANG Shulin, XIANG Ling, ZHAO Xingrong, JIA Junjie, WANG Songtao, SHEN Caihong

China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 29-35.

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China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 29-35. DOI: 10.11882/j.issn.0254-5071.2025.10.005

Analysis on the difference of amino acid in sauce-flavor Baijiu from different production areas in the Chishui River basin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(10): 29-35 https://doi.org/10.11882/j.issn.0254-5071.2025.10.005

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Received	Revised	Published
2024-12-13	2025-04-30	2025-10-25
Issue Date
2025-11-18

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