Analysis of flavor components of Red Star Erguotou Baijiu by different pretreatment methods combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

YU Lijuan, TIAN Hongyun, SHAN Qun, MENG Shihao, FENG Siyu, ZOU Wan

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 332-340.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 332-340. DOI: 10.13995/j.cnki.11-1802/ts.041177

Analysis of flavor components of Red Star Erguotou Baijiu by different pretreatment methods combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(8): 332-340 https://doi.org/10.13995/j.cnki.11-1802/ts.041177

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