Machine-learning-assisted SERS nanosensor platform toward chemical fingerprinting of Baijiu flavors
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00604-023-05794-z.pdf
Reference39 articles.
1. Zheng XW, Han BZ (2016) Baijiu (白酒), Chinese liquor: history, classification and manufacture. J Ethnic Foods 3:19–25. https://doi.org/10.1016/j.jef.2016.03.001
2. Wei Y, Zou W, Shen CH (2020) Basic flavor types and component characteristics of Chinese traditional liquors: a review. J Food Sci 85:4096–4107. https://doi.org/10.1111/1750-3841.15536
3. Jia W, Fan Z, Du A et al (2020) Recent advances in Baijiu analysis by chromatography based technology–a review. Food Chem 324:126899. https://doi.org/10.1016/j.foodchem.2020.126899
4. Cuadros-Rodríguez L, Ruiz-Samblás C, Valverde-Som L et al (2016) Chromatographic fingerprinting: an innovative approach for food ‘identitation’ and food authentication–a tutorial. Anal Chim Acta 909:9–23. https://doi.org/10.1016/j.aca.2015.12.042
5. Fitzgerald JE, Bui ETH, Simon NM et al (2017) Artificial nose technology: status and prospects in diagnostics. Trends Biotechnol 35:33–42. https://doi.org/10.1016/j.tibtech.2016.08.005
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