Differential Analysis of Volatile Flavor Compounds in Nong-Jiang Jianxiangxing Baijiu with Different Quality Grades Based on Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry

FENG Ziyi, SHEN Yi, XIE Sankuan, JIANG Wei, CHENG Wei, ZHANG Yadong, WANG Deliang, HUANG Wenshu

China Brewing ›› 2026, Vol. 45 ›› Issue (7) : 279-285.

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China Brewing ›› 2026, Vol. 45 ›› Issue (7) : 279-285. DOI: 10.11882/j.issn.0254-5071.2026.07.034
Analysis and Detection

Differential Analysis of Volatile Flavor Compounds in Nong-Jiang Jianxiangxing Baijiu with Different Quality Grades Based on Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(7): 279-285 https://doi.org/10.11882/j.issn.0254-5071.2026.07.034

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