Lv4
560 积分 2022-09-14 加入
Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC–MS, and GC-IMS
10个月前
已完结
Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China
10个月前
已完结
Molecular insights into the aging-driven aroma evolution of Jian flavor Baijiu
10个月前
已完结
Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value
10个月前
已完结
Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing
10个月前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
10个月前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
10个月前
已完结
Determination of malathion content in sorghum grains using hyperspectral imaging technology combined with stacked machine learning models
10个月前
已完结
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