Rapid quantification of skeleton compounds of sauce-flavor Baijiu by attenuated total reflection Fourier transform infrared spectroscopy

WANG Fan, CHEN Peng, PANG Wenhu, XIAO Yao, LI Guohui, LU Jun, LI Changwen

China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 281-288.

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China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 281-288. DOI: 10.11882/j.issn.0254-5071.2025.10.040

Rapid quantification of skeleton compounds of sauce-flavor Baijiu by attenuated total reflection Fourier transform infrared spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(10): 281-288 https://doi.org/10.11882/j.issn.0254-5071.2025.10.040

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