Construction of a model for the rapid detection of acids in strong-flavor original Baijiu based on mid-infrared spectroscopy technology
In order to realize the rapid grading and quality control of strong-flavor (Nongxiangxing) original Baijiu, a rapid detection model for the content of total acid, caproic acid, acetic acid and butyric acid in strong-flavor original Baijiu was established by Fourier transform mid-infrared spectroscop...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-66.pdf |
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