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Yingrui Gao on Muck Rack

Yingrui Gao

As seen in: Nature, Wiley Online Library
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Articles

Comprehensive chemical characterization of Alcoholic beverages and discovery of bioactive components regulating alcohol metabolism enzyme activities

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By Yingrui Gao, Weiman Zhao, Ge Yin, Ya Zhang, Xiaojun Wu, Zhengtao Wang, Ruonan Tong, Longchan Liu
| Nature Verified
Abstract Baijiu is a traditional Chinese alcoholic beverages with significant dietary and medicinal value, including sauce, strong, light and rice four primary flavors. Baijiu contains an exceptionally complex mixture of volatile and non-volatile compounds that contribute to its diverse flavor profiles and potential biological activities. This study employed HS-SPME-Arrow-GC-MS and UPLC-QTOF-MS to systematically analyze four major Baijiu flavor types.
Open in Who Shared Issue with article?

Research on the brewing technology of Dangshen Huangjiu with low biogenic amines and high functional factors

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By Yingrui Gao, Yanping Wang, Linhai Hu, Nan Wang
| Wiley Online Library Verified
Supporting Information Filename Description jsfa13503-sup-0001-supinfo.docxWord 2007 document , 4.4 MB Data S1: Supporting Information
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