Analysis of aroma difference between QINGYA flavor and rice flavor Baijiu by two-dimensional gas chromatography-time-of-flight mass spectrometry combined with Napping®-UFP

WU Fan, FAN Shaohui, HE Guoliang, LIANG Siyu, XU Yan, TANG Ke

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (23) : 293-298.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (23) : 293-298. DOI: 10.13995/j.cnki.11-1802/ts.035392

Analysis of aroma difference between QINGYA flavor and rice flavor Baijiu by two-dimensional gas chromatography-time-of-flight mass spectrometry combined with Napping®-UFP

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(23): 293-298 https://doi.org/10.13995/j.cnki.11-1802/ts.035392

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