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GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

Liang Yang, Wenlai Fan, Yan Xu

2021LWT103 citationsDOI

Topics & Concepts

AromaChemistryMetaboliteFood scienceFlavorMetabolomicsFermentationGas chromatography–mass spectrometryStarterChromatographyMass spectrometryBiochemistryFermentation and Sensory AnalysisMetabolomics and Mass Spectrometry StudiesTea Polyphenols and Effects
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu | Litcius