Simultaneous determination of 12 pyrazine compounds in sauce-flavor Baijiu of different aging years by UPLC-MS/MS
A analysis method for simultaneous determination of 12 pyrazine compounds in sauce-flavor (Jiangxiangxing) Baijiu samples of different aging years by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The results showed that 12 pyrazine compounds had...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-250.pdf |
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