Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu
Author:
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s12161-021-02215-w.pdf
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4. Frank S, Wollmann N, Schieberle P, Hofmann T (2011) Reconstitution of the flavour signature of dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds. J Agric Food Chem 59(16):8866–8874. https://doi.org/10.1021/jf202169h
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