Identification of Chinese baijiu from the same brand based on a graphene quantum dots fluorescence sensing array-Reference-Cited by-同舟云学术

Identification of Chinese baijiu from the same brand based on a graphene quantum dots fluorescence sensing array

Published:2023 Issue:43 Volume:15 Page:5891-5900
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Deng Jiaxi¹^ORCID,Ma Yi²,Liu Xiaofang³,Xu Jingbing⁴,Luo Huibo²,Luo Xiaogang¹,Huo Danqun¹³,Hou Changjun¹²^ORCID

Affiliation:

1. Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China

2. Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yibin 644000, PR China

3. Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China

4. Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China

Abstract

The identification of Chinese baijiu is crucial to regulating the international market and maintaining legitimate rights, as the popularity, influence and awareness of baijiu are growing.

Funder

National Natural Science Foundation of China

Graduate School, Chongqing University

Chongqing University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/AY/D3AY01083J

Reference47 articles.

1. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

2. Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu

3. Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model

4. Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

5. What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

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