HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu <i>Daqu</i>
<i>Daqu</i> has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu <i>Daqu</i>. DI-GC-O was used to c...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/1/116 |