Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations-Reference-Cited by-同舟云学术

Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations

Published:2007-10-31 Issue:24 Volume:55 Page:9956-9962
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fan Wenlai¹,Xu Yan¹,Zhang Yanhong¹

Affiliation:

1. Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China 214122

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071357q

Reference50 articles.

1. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

2. Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

3. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

4. Isolation and identification of volatile compounds from baked potatoes

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