Characterization of the volatile compounds of huangjiu...

Journal of Food Processing and Preservation 2019 / 10 Vol. 43; Iss. 10

Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)

Zhou, Zhilei, Ji, Zhongwei, Liu, Shuangping, Han, Xiao, Zheng, Fuping, Mao, Jian
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Volume:
43
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14159
Date:
October, 2019
File:
PDF, 840 KB
2019
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