HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
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DOI: 10.3390/foods11010116
Abstract: Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong… read more here.
Keywords: daqu; strong aroma; baijiu daqu; aroma baijiu ... See more keywords