Na Wang

Tianjin University - Tianjin University of Science and Technology

China

  • Tianjin University - Tianjin University of Science and Technology

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Scholarly Papers (1)

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Analysis of Non-Volatile Organic Acids in Baijiu Based on Gc-Ms Combined with Chemometrics: A Novel Strategy to Discriminate the Origin of Sauce-Flavor Baijiu

Number of pages: 52 Posted: 20 Jan 2025
Sen Luo, Na Wang, Xinguang Guo, Zhuang Yuan, Jian Wang, Jing Wang, Di Chang, Juxiu Li and Hongbo Gao
affiliation not provided to SSRN, Tianjin University - Tianjin University of Science and Technology, China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, China National Research Institute of Food and Fermentation Industries, Northwest Agricultural and Forestry University and China National Research Institute of Food and Fermentation Industries
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Abstract:

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Baijiu, non-volatile organic acids, derivatization, GC-MS, Chemometrics, OPLS-DA, origin discrimination