Gc-Ims and Gc/Q-Tofms Analysis of Maotai-Flavor Baijiu at Different Aging Times

Author:

Fan Chenming,Shi Xin,Pan Chunmei,Zhang Fangli,Zhou Yuanyuan,Hou Xiaoge,Hui Ming

Publisher

Elsevier BV

Reference27 articles.

1. 1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine;J Cao;Cyta: Journal of Food,2018

2. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the;S Chen;Age of Chinese Liquor (Baijiu). Foods,2021

3. Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production;S Chen;Journal of the American Society of Brewing Chemists,2023

4. Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process;Y Dai;Journal of Nanoscience and Nanotechnology,2020

5. Direct coupling of a gas-liquid separator to an ion mobility spectrometer for the classification of different white wines using chemometrics tools;R Garrido-Delgado;Talanta,2011

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