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46 积分 2023-10-26 加入
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception
9天前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
24天前
已完结
Charentaise distillation of cognac. Part I: Behavior of aroma compounds
1个月前
已完结
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
1个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
1个月前
已完结
Single Quadrupole Multiple Fragment Ion Monitoring Quantitative Mass Spectrometry
2个月前
已完结
Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation
2个月前
已完结
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu
2个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
3个月前
已完结
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