Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry

Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) is one of the most favorable analytical tools to reveal tr...

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Detalles Bibliográficos
Autores principales: Ge, Jinfeng, Qi, Yulin, Yao, Wenrui, Yuan, Daohe, Hu, Qiaozhuan, Ma, Chao, Volmer, Dietrich A., Liu, Cong-Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920578/
https://www.ncbi.nlm.nih.gov/pubmed/36770938
http://dx.doi.org/10.3390/molecules28031273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920578/
https://www.ncbi.nlm.nih.gov/pubmed/36770938
http://dx.doi.org/10.3390/molecules28031273

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