Gas chromatography methods and research progress of volatile flavor substances in Chinese liquor(Baijiu)

ZHANG Xiaojie; QIU Shuyi; WANG Xiaodan; ZHOU Hongxiang

doi:10.13995/j.cnki.11-1802/ts.026191

ZHANG Xiaojie, QIU Shuyi, WANG Xiaodan, ZHOU Hongxiang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 313-320.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 313-320. DOI: 10.13995/j.cnki.11-1802/ts.026191

Gas chromatography methods and research progress of volatile flavor substances in Chinese liquor(Baijiu)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 313-320 https://doi.org/10.13995/j.cnki.11-1802/ts.026191

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Received	Revised	Published
2020-11-19	2020-12-12	2021-07-25
Issue Date
2021-08-20

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