Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades
In order to analyze the difference of volatile flavor components in strong-flavor (Nongxiangxing) Baijiu base liquor with different grades, the volatile flavor components in 4 grades of strong-flavor Baijiu base liquor were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. Princip...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Editorial Department of China Brewing
2025-06-01
|
| Series: | Zhongguo niangzao |
| Assuntos: | |
| Acceso en liña: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-258.pdf |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|