Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics
The value of Baijiu is affected by its flavor, age, and adulteration. Therefore, a simple and rapid identification method is crucial for the market. In this study, we present a rapid, non-intrusive identification technique for Baijiu utilizing the Tyndall effect combined with chemometrics analysis....
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2024-10-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2590157524005091 |
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