Determination of saccharides contents in fermented grains of sauce-flavor Baijiu based on UPLC-MS/MS technology
A method was established for the determination of four saccharides, including glucose, fructose, maltose, and maltotriose in the fermented grains of sauce-flavor (Jiangxiangxing) Baijiu using ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC- MS/MS). The result...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Editorial Department of China Brewing
2025-07-01
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| Schriftenreihe: | Zhongguo niangzao |
| Schlagworte: | |
| Online-Zugang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-273.pdf |
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