Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
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DOI: 10.3389/fnut.2023.1132527
Abstract: In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were… read more here.
Keywords: quality grades; quality; liquor; base liquor ... See more keywords