SLE-GC-MS recognition method of characteristic chiral substances in Baijiu

WANG Ming, WANG Xiao, , CHEN Jiajie, WU Yixuan, KE Runhui

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 180-185.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 180-185. DOI: 10.13995/j.cnki.11-1802/ts.026096

SLE-GC-MS recognition method of characteristic chiral substances in Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 180-185 https://doi.org/10.13995/j.cnki.11-1802/ts.026096

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