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Molecular-level Insights into the Brewing-Dependent Chemical Diversity, Properties, and Formation Mechanism of Moutai Base Baijiu Using Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

Yuhan Cao,Yubo Yang, Bohan Zhang,Fanhao Song,Lizhang Yang,Hong Chang,Fan Yang,Xiaoli Zhao,Huabin Tu,Li Wang,Fengchang Wu

FOOD CHEMISTRY（2024）

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关键词
Base baijiu,Brewing round,FT-ICR MS,Molecular properties,Formation mechanism
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