Simultaneous Direct Determination of Various Trace Aroma and Flavor Substances and Derivatives in Baijiu by UPLC-HRMS
A rapid and accurate qualitative and quantitative method based on ultra-high performance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) was established for the determination of various trace aroma and flavor substances and their derivatives in baijiu. Samples were centrifuged at...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2024-03-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-021.pdf |
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