Lv11
96 积分 2024-11-18 加入
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
12小时前
已完结
Investigation on quality discrepancies of Soy Sauce Aroma Baijiu: Flavor chemical characteristics in single-source and cross-source samples
1个月前
已完结
Interpretable machine learning-augmented quantitative targeted flavoromics for quality grade prediction of Jiangxiangxing baijiu
1个月前
已完结
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
3个月前
已完结
Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
4个月前
已完结
GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu
4个月前
已完结
Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
4个月前
已完结
Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants
4个月前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
4个月前
已完结
Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu
7个月前
已完结
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