Profiling and annotation of carbonyl compounds in Baijiu Daqu by chlorine isotope labeling-assisted ultrahigh-performance liquid chromatography-high resolution mass spectrometry-Reference-Cited by-同舟云学术

Profiling and annotation of carbonyl compounds in Baijiu Daqu by chlorine isotope labeling-assisted ultrahigh-performance liquid chromatography-high resolution mass spectrometry

Published:2023-08 Issue: Volume:1703 Page:464110
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Xie Xiaoyu,Chen Liangqiang,Chen Tiantian,Yang Fan,Wang Zixuan,Hu Yang,Lu Jianjun,Lu Xin,Li Qi,Zhang Xiuqiong,Ma Ming,Wang Li,Hu Chunxiu^ORCID,Xu Guowang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference35 articles.

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2. Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter;Yang;Food Res. Int.,2021

3. Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures;Zhou;LWT-Food Sci. Technol.,2022

4. Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis;He;LWT-Food Sci. Technol.,2019

5. Novel colorimetric sensor array for identification of baijiu using color reactions of flavor compounds;Chen;Microchem. J.,2021

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