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70 积分 2025-09-21 加入
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
6小时前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
2个月前
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