Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements
Traditionally, the quality grading of distilled Chinese Baijiu is achieved by artificial sensory evaluation along with gas chromatography. The subjective problems, such as poor timeliness and accuracy of grading, become the bottleneck of industry to improve product quality and efficiency. Actually,...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2022-12-01
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| coleção: | International Journal of Food Properties |
| Assuntos: | |
| Acesso em linha: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2066123 |
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