Quantitative analysis of acid ester content in Baijiu based on nuclear magnetic resonance spectroscopy

WANG Shoufeng, LAN Xi, YONG Dengjin, YANG Huini, HU Min

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 306-310.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 306-310. DOI: 10.13995/j.cnki.11-1802/ts.040181

Quantitative analysis of acid ester content in Baijiu based on nuclear magnetic resonance spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 306-310 https://doi.org/10.13995/j.cnki.11-1802/ts.040181

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