Rapid identification of Chinese Sauce liquor from different fermentation positions with FT-IR spectroscopy

Journal of Molecular Structure

Volumn 883-884, Issue 1-3, 2008, Pages 99-102

  Li, Changwen ^a   Wei, Jiping ^a   Zhou, Qun ^b   Sun, Suqin ^b  

^a Tianjin Tasly Group Co Ltd   (China)

^b Tsinghua University   (China)

Author keywords

2D IR correlation spectra; Chinese Sauce liquor; FT IR; Sauce liquor

Indexed keywords

ABSORPTION; ESTERS; FERMENTATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY;

CHINESE SAUCE LIQUOR; SAUCE LIQUOR; TWO DIMENSIONAL IR CORRELATION SPECTRA;

BEVERAGES;

EID: 44749089408     PISSN: 00222860     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.molstruc.2007.12.012     Document Type: Article

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