Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS
The volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, the key difference flavor compounds in th...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-34.pdf |
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