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Insights into a new alternative method with graphene oxide/polyacrylamide/Fe<sub>3</sub>O<sub>4</sub> nanocomposite for the extraction of six odor-active esters from Strong-aroma types of Baijiu.

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第一作者: Ling,Ao
第一单位: Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, PR China.;Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, PR China.;Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, PR China.
作者: Ling,Ao [1] ; Xudong,Lian [2] ; Wenxuan,Lin [3] ; Ruonan,Guo [2] ; Youqiang,Xu [3] ; Wei,Dong [2] ; Miao,Liu [4] ; Caihong,Shen [4] ; Xiaotao,Sun [2] ; Baoguo,Sun [5] ; Bo,Deng [4]
作者单位: Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, PR China.;Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, PR China.;Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, PR China. [1] Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, PR China.;Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, PR China. [2] Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, PR China.;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. [3] Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, PR China. [4] Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, PR China.;Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, PR China.;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. [5]
DOI 10.1016/j.fochx.2022.100379
PMID 36211730
发布时间 2022-10-11
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Food chemistry

2022年15卷

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