Lv6129
2880 积分 2024-10-02 加入
Machine learning-based fusion of E-nose and E-eye for discrimination of chrysanthemum (Chrysanthemum morifolium) from different geographical origins
8天前
已完结
Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu
13天前
已完结
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
13天前
已完结
Changes of bioactive composition and concentration in loquat flower extracted with water/Chinese Baijiu
13天前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
13天前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
13天前
已完结
Extraction of pigments from chestnut (Castanea mollissima) shells using green deep eutectic solvents: Optimization, HPLC-MS identification, stability, and antioxidant activities
13天前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
13天前
已完结
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science
13天前
已完结
Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS
13天前
已完结
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