Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process

Lignende værker

• Study on volatile compounds in fermented grains of light-flavor Niulanshan Erguotou Baijiu
  af: YU Meili, WENG Yuxi, YANG Yan, ZHANG Pei, WANG Ying, HAO Wenjun, ZHANG Jinglin
  Udgivet: (2024-10-01)
• Changes in free amino acid content, physicochemical indicators and yeast count during the fermentation process of Niulanshan Erguotou fermented grains
  af: LIU Xuanchi, WANG Yingjie, YAO Yimeng, HAO Wenjun, WEI Jinwang, LIU Xu, GUO Hongxian, WANG Ying
  Udgivet: (2024-03-01)
• Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
  af: Zhen Wang, et al.
  Udgivet: (2023-10-01)
• Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis
  af: Xinlei Wang, et al.
  Udgivet: (2023-01-01)
• Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu
  af: Lulu Wang, et al.
  Udgivet: (2020-09-01)