Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions

Lignende værker

• Simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor Baijiu by GC-MS/MS
  af: CHEN Yan, WANG Xiaoyan, LIU Chong, YANG Sha, ZHANG Ji
  Udgivet: (2024-09-01)
• Simultaneous determination of 12 pyrazine compounds in sauce-flavor Baijiu of different aging years by UPLC-MS/MS
  af: YANG Sha, LUO Yuhang, ZHANG Ji, HOU Rui
  Udgivet: (2024-10-01)
• Simultaneous determination of 13 terpenes in sauce-flavor Baijiu based on SPE-GC-MS technology
  af: HUANG Jialing, ZHANG Jimin, YANG Jinchuan, ZHANG Qian, SUN Di, LI Chunyu, LIAO Yanyan, ZHOU Xin, RUAN Xiao
  Udgivet: (2026-02-01)
• Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions
  af: Ling XIANG, et al.
  Udgivet: (2025-06-01)
• Changes of pyrazines, physicochemical indicators and microbial community of fermented grains during stacking fermentation of sauce-flavor Baijiu and correlation analysis
  af: LONG Yafei, RAO Wei, TANG Lin, ZHONG Yuan, DUAN Qijun, LONG Shenggang, WU Baolin, ZHANG Qihang, LI Lihong*
  Udgivet: (2025-12-01)