Work

Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00249

Authors: Zisheng Ju, Na Yang, Cunting Guo, Qianqian Zhang, Jiajun Yu, Yuqian Jiang, Xiaoying Zhang, Yulong Jin, Qiang Ma, Yao Tang

Institutions: Tianjin University of Science and Technology, Chinese Academy of Inspection and Quarantine, State Key Laboratory of Food Nutrition and Safety, China National Research Institute of Food and Fermentation

Language: English

Topic: Mass Spectrometry Techniques and Applications

Subfield: Spectroscopy

Field: Chemistry

Domain: Physical Sciences

SDG: Responsible consumption and production

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G2668389372

OpenAlex ID: W4413227062

FWCI: 0.506

Cites: 68

Cited by: 2

Related to: 10