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

To explore the differences of amino acids in the sauce-flavor (Jiangxiangxing) Baijiu from different production areas in the Chishui River basin, amino acids in 30 samples of sauce-flavor Baijiu from the Guizhou and Sichuan production areas were determined. Based on the detection results, hierarchic...

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Hlavní autor:	LONG Xing, YU Songbai, TU Tingyao, YANG Shulin, XIANG Ling, ZHAO Xingrong, JIA Junjie, WANG Songtao, SHEN Caihong
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Editorial Department of China Brewing 2025-10-01
Edice:	Zhongguo niangzao
Témata:	chishui river basin\|different production areas\|sauce-flavor baijiu\|amino acid\|difference analysis\|metabolic pathway
On-line přístup:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-10-29.pdf
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Analysis on the difference of amino acid in sauce-flavor Baijiu from different production areas in the Chishui River basin

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