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Study on the Identification of Sauce-flavor Baijiu from Different Origins Based on Surface-enhanced Raman Spectroscopy Technology
Scientific Papers | 更新时间：2026-07-15

    • Study on the Identification of Sauce-flavor Baijiu from Different Origins Based on Surface-enhanced Raman Spectroscopy Technology

    • Journal of Instrumental Analysis   Vol. 45, Issue 1, Pages: 77-87(2026)

    • DOI：10.12452/j.fxcsxb.250327235    

      CLC： O657.3TS262.3

    • Received：27 March 2025，

      Revised：2025-05-22，

      Accepted：26 May 2025，

      Online First：02 December 2025，

      Published：15 January 2026

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  • XIANG Ling,JIA Jun-jie,MAO Xue-ting,LIU Xiao-tong,NIU Man-si,TU Ting-yao,WU Mei-xia,SHE Yuan-bin,WANG Song-tao,SHEN Cai-hong.Study on the Identification of Sauce-flavor Baijiu from Different Origins Based on Surface-enhanced Raman Spectroscopy Technology[J].Journal of Instrumental Analysis,2026,45(01):77-87. DOI： 10.12452/j.fxcsxb.250327235.

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