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
Guangnan Wang, Xing Li, Xuebo Song, Si Jing, Shihao Meng, Fuping Zheng, Hehe Li, Zexia Li, Caihong Shen, Yi Shen
Topics & Concepts
DerivatizationChemistryFlavorChromatographyReagentBSTFAHigh-performance liquid chromatographyFood scienceOrganic chemistryFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques