Rapid identification of high-temperature Daqu Baijiu with the same aroma type by UV-VIS sensor of HBT combined with Zn2+
Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. Methods: A new ultraviolet-visible s...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Open Exploration Publishing Inc.
2025-01-01
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| Col·lecció: | Exploration of Foods and Foodomics |
| Matèries: | |
| Accés en línia: | https://www.explorationpub.com/uploads/Article/A101067/101067.pdf |
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