Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China.
- DOI
- 10.1002/jsfa.71091
- Published
- 2026 Sep 14
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- no
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71091,
title = {Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China.},
author = {Li L and Wang M and Yao H and Li C and Hu S and Zheng X and Li H},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.71091},
url = {https://doi.org/10.1002/jsfa.71091}
}RIS
TY - JOUR TI - Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China. AU - Li L AU - Wang M AU - Yao H AU - Li C AU - Hu S AU - Zheng X AU - Li H PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.71091 UR - https://doi.org/10.1002/jsfa.71091 ER -
APA
L, L., M, W., H, Y., C, L., S, H., X, Z., & H, L. (2026). Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.71091
Source records
- pubmed · retrieved 2026-09-25T10:09:27.293Z
- europe-pmc · retrieved 2026-09-25T10:09:27.310Z