Reactive carbonyl species in Chinese Baijiu from different origins and flavor types by gas chromatography-electron capture detector

doi:10.13995/j.cnki.11-1802/ts.026974

SI Bo, YUAN Wenwen, JIA Mengwei, GU Huihui, LU Yongling, LYU Lishuang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 241-248.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 241-248. DOI: 10.13995/j.cnki.11-1802/ts.026974

Reactive carbonyl species in Chinese Baijiu from different origins and flavor types by gas chromatography-electron capture detector

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(22): 241-248 https://doi.org/10.13995/j.cnki.11-1802/ts.026974

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Received	Revised
2021-02-05	2021-03-25
Issue Date
2021-12-16

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