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1 Ergebnisse
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Evaluation of Quality Uniqueness and Batch Stability of Mao..:
Li WANG
;
Jun LU
;
Ping TANG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040146. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022040146
RT Journal T1 <Title>Evaluation of Quality Uniqueness and Batch Stability of Maotai-flavor Baijiu of Specific Brand by Fingerprint and Chemical Pattern Recognition</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e39db19a581d46aa97743823d20fa49b&Exemplar=1&LAN=DE A1 Li WANG A1 Jun LU A1 Ping TANG A1 Qimuge SHAN A1 Rongyu BI A1 Fan WANG A1 Ying GUO A1 Changwen LI PB The editorial department of Science and Technology of Food Industry YR 2023 K1 maotai-flavor baijiu K1 gas chromatography-mass spectrometry K1 fingerprint K1 chemical pattern recognition K1 quality uniqueness K1 batch stability K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040146 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022040146 DO https://doi.org/10.13386/j.issn1002-0306.2022040146 SF ELIB - SuUB Bremen
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