Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value

Published 2020 View Full Article

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Title
Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value
Authors
Keywords
Lang baijiu, Gas chromatography-olfactometry, Stir bar sorptive extraction, Flame photometric detection, Nitrogen phosphorus detector
Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages 109001
Publisher
Elsevier BV
Online
2020-01-18
DOI
10.1016/j.foodres.2020.109001

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