Analysis of brewing raw material components of sauce-flavor Baijiu based on non-targeted metabolomics
In order to analyze the composition of raw materials components for sauce-flavor (Jiangxiangxing) Baijiu brewing, physicochemical indexes of wheat and sorghum were detected, and the metabolites in two kinds of raw materials were analyzed by non-targeted metabolomics technology, and the results were...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-121.pdf |
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