化学
电子鼻
芳香
色谱法
风味
质谱法
气相色谱法
气相色谱-质谱法
食品科学
飞行时间质谱
有机化学
生物
离子
神经科学
电离
作者
Aliya Aliya,Yufa Cao,Danni Zhang,Shi Liu,Shui Jiang,Yuan Liu
摘要
These four substances can be used as volatile differential markers of strong-aroma Baijiu samples. This research provides theoretical support for the detection and improvement of Baijiu product quality. © 2024 Society of Chemical Industry.
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