Identification and quantification of surfactin, a nonvolatile lipopeptide in Moutai liquor-Reference-Cited by-同舟云学术

Identification and quantification of surfactin, a nonvolatile lipopeptide in Moutai liquor

Published:2020-01-01 Issue:1 Volume:23 Page:189-198
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Chen Zongxiao¹,Wu Qun²,Wang Li³,Chen Shuang²^ORCID,Lin Lin¹,Wang Heyu¹,Xu Yan²^ORCID

Affiliation:

1. Kweichow Moutai Co., Ltd, Renhuai, Guizhou, China

2. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

3. Kweichow Moutai Group, Renhuai, Guizhou, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1716791

Reference27 articles.

1. Effect of Fermentation Processing on the Flavor of Baijiu

2. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

3. Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio

4. Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics

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