Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry.

Ge, Jinfeng; Qi, Yulin; Yao, Wenrui; Yuan, Daohe; Hu, Qiaozhuan; Ma, Chao; Volmer, Dietrich A; Liu, Cong-Qiang

Ge, Jinfeng; Qi, Yulin; Yao, Wenrui; Yuan, Daohe; Hu, Qiaozhuan; Ma, Chao; Volmer, Dietrich A; Liu, Cong-Qiang.

Afiliação

Ge J; Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China.
Qi Y; Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China.
Yao W; Tianjin Key Laboratory of Earth Critical Zone Science and Sustainable Development in Bohai Rim, Tianjin University, Tianjin 300072, China.
Yuan D; Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China.
Hu Q; Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China.
Ma C; Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China.
Volmer DA; Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China.
Liu CQ; Department of Chemistry, Humboldt-Universität zu Berlin, 12489 Berlin, Germany.

Molecules ; 28(3)2023 Jan 28.

Article em En | MEDLINE | ID: mdl-36770938

Palavras-chave

ESI FT-ICR MS; molecular features; sauce-flavor Baijiu; trace components

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Texto completo: 1 Bases de dados: MEDLINE Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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