Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method

doi:10.13995/j.cnki.11-1802/ts.025511

HU Xue, LI Jinsong, TANG Yongqing, ZHANG Liang, QIAN Yu, ZHAO Jinsong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 212-217.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 212-217. DOI: 10.13995/j.cnki.11-1802/ts.025511

Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(8): 212-217 https://doi.org/10.13995/j.cnki.11-1802/ts.025511

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