Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions
Pyrazines are the flavor component basis of the baking aroma of sauce-flavor baijiu and are also an important index for evaluating differences in quality. To explore differences in pyrazine content in sauce-flavor baijiu from different regions, liquid chromatography-tandem mass spectrometry (LC-MS/M...
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| Hauptverfasser: | , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
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The editorial department of Science and Technology of Food Industry
2025-06-01
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| Schriftenreihe: | Shipin gongye ke-ji |
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| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060411 |
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