Differentiation of Chinese liquors by using ambient glow discharge ionization mass spectrometry-Reference-Cited by-同舟云学术

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Differentiation of Chinese liquors by using ambient glow discharge ionization mass spectrometry

Published:2013 Issue:13 Volume:138 Page:3830
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Zhen Cheng,Zhou Yueming,Zhang Ning,Wang Jiyun,Xiong Caiqiao,Chen Suming,Nie Zongxiu

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2013/AN/C3AN00074E

Reference35 articles.

1. Electrospray Ionization Fourier Transform Mass Spectrometric Analysis of Wine

2. Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

3. Characterization of Cachaça and Rum Aroma

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

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4. Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu;Food Chemistry;2022-03

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