Leaching of Fe2O3 in Sauce-flavor Baijiu and its impact on trace compounds
- DOI
- 10.1016/j.foodchem.2026.150498
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150498,
title = {Leaching of Fe2O3 in Sauce-flavor Baijiu and its impact on trace compounds},
author = {Manjiao Chen and Weiqiang Zhou and Qianxi Jiang and Fan Zhao and Rui Zhang and Chuan Song and Zonghua Ao and Caihong Shen and Xinjun Hu and Liangliang Xie},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150498},
url = {https://doi.org/10.1016/j.foodchem.2026.150498}
}RIS
TY - JOUR TI - Leaching of Fe2O3 in Sauce-flavor Baijiu and its impact on trace compounds AU - Manjiao Chen AU - Weiqiang Zhou AU - Qianxi Jiang AU - Fan Zhao AU - Rui Zhang AU - Chuan Song AU - Zonghua Ao AU - Caihong Shen AU - Xinjun Hu AU - Liangliang Xie PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150498 UR - https://doi.org/10.1016/j.foodchem.2026.150498 ER -
APA
Chen, M., Zhou, W., Jiang, Q., Zhao, F., Zhang, R., Song, C., Ao, Z., Shen, C., Hu, X., & Xie, L. (2026). Leaching of Fe2O3 in Sauce-flavor Baijiu and its impact on trace compounds. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150498
Source records
- crossref · retrieved 2026-09-26T08:08:03.389Z