Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS
Qing Zheng, Zihao Wang, Ayuan Xiong, Yaru Hu, Ying Su, Kun Zhao, Yougui Yu
Topics & Concepts
ChemistryFlavourElectrochemistryOxygenOrganic chemistryFood scienceElectrodePhysical chemistryFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsBiochemical Analysis and Sensing Techniques