Journal of Food Quality / 2019 / Article / Fig 1

Research Article

Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio

Figure 1

The geographical origin map of sauce-flavor baijiu (Chinese baijiu) samples from Guizhou Province.

We are committed to sharing findings related to COVID-19 as quickly and safely as possible. Any author submitting a COVID-19 paper should notify us at help@hindawi.com to ensure their research is fast-tracked and made available on a preprint server as soon as possible. We will be providing unlimited waivers of publication charges for accepted articles related to COVID-19. Sign up here as a reviewer to help fast-track new submissions.