Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography
In order to establish an efficient and accurate method for detecting various trace components in strong-flavor (Nongxiangxing) Baijiu, a gas chromatography (GC) method for the detection of 53 volatile flavor components in strong-flavor Baijiu was established by optimizing the column types, split rat...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-276.pdf |
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