Discrimination of Chinese Huzhu Qingke Liquor by Using Ultra-Violet Spectroscopy Combined with Chemometrics

Author:

Zhao YuXia,Zhang Mingjin,Zhang ShiZhi,Ma CunHua,Yin Bo

Publisher

Elsevier BV

Reference29 articles.

1. A biomimetic olfactory recognition system for the discrimination of Chinese liquor aromas;W Liu;Food Chem,2022

2. Optical sensor array for the discrimination of liquors;Y Yu;J.Future Foods,2024

3. Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies;W Gao;J. Agric. Food Chem,2014

4. Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis;S Han;Anal. Lett,2017

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